We need to talk about buckwheat noodles.
I recently learned three things about Japanese soba noodles (buckwheat noodles):
- They can be naturally gluten-free when made from 100% buckwheat.
- They offer notable health benefits, including nutrients that may help support healthy blood pressure and cholesterol levels, plus fiber and antioxidants.
- They’re tricky to photograph—slippery brown noodles don’t always look as appetizing as they taste.
Crispy golden tofu, by contrast, is undeniably photogenic ↓↓↓
Posting a vegan, gluten-free recipe in the middle of the holiday season might seem unusual, but consider it a smart trade-off: a wholesome, satisfying meal that frees up calories (and time) for holiday treats. Think of it as budgeting your indulgences—so you can still enjoy cocktails, cookies, or chocolate guilt-free.
To boost this quick weeknight dinner, I add a generous pile of sautéed spinach. Sesame and spinach pair beautifully, but you can swap in bok choy, kale, or Swiss chard—choose a leafy green that mixes easily with the noodles so every bite blends noodles, greens, and sauce.
Now about the dressing: it’s a bold, versatile sauce you can make up to a week ahead and keep in the fridge. Use it as a noodle dressing, a sandwich spread, or a dip for raw vegetables. The base is tahini and tamari balanced with lime, toasted sesame oil, fresh garlic and ginger, and a few dollops of sriracha for heat—simple ingredients that deliver a lot of flavor.
If you can’t find soba noodles, linguine makes a suitable substitute, and zucchini noodles are a lighter alternative. The tofu can also be replaced with shredded rotisserie chicken for a non-vegan version. I considered adding miso soup from the local sushi spot as a side, but ultimately kept it simple—one bowl is plenty.
Why complicate a one-bowl success?
- 1/4 cup minced peeled fresh ginger
- 1 large garlic clove, peeled and chopped
- 1/2 cup tahini
- 1/4 cup freshly squeezed lime juice
- 1/4 cup tamari
- 2 tablespoons toasted sesame oil
- 2 teaspoons light brown sugar
- 2 teaspoons sriracha (adjust to taste)
- 2 (8-ounce) packages soba noodles
- 2 tablespoons vegetable oil
- 1 (12-ounce) package extra-firm tofu, pressed and cut into squares
- 1 (8-ounce) package fresh spinach (or another leafy green)
- Chopped scallions, for serving
- To make the dressing: combine all sauce ingredients in a food processor and blend until smooth. Transfer to a container and refrigerate for up to a week.
- To cook the soba: bring a large pot of water to a boil, add the soba, and cook about 5 minutes. Drain and rinse under cold water, then return to the pot with a little residual moisture.
- Heat oil in a nonstick skillet over medium-high. Fry tofu until golden and crisp, about 5 minutes per side. Remove tofu, then add spinach to the skillet and sauté briefly until just wilted, about 2–3 minutes.
- Toss the soba with enough sauce to coat the noodles. Divide among bowls and top with tofu, sautéed spinach, and scallions. Serve extra sauce on the side for dipping.
- For crispy tofu, press out excess water before frying: wrap the block in paper towels, place on a plate, top with more towels, and weigh down with a heavy skillet for 45 minutes to an hour.
