Sesame Soba Noodles with Crispy Tofu & Pea Shoots

Prep time:  20 minutes

Cooking time:  5 minutes

Ingredients (serves 4)

Crispy Tofu

  • 2 tablespoons salt reduced soy sauce
  • 1 ½ tablespoons rice wine vinegar
  • 2 tablespoons mirin  
  • 1 tablespoon sesame oil
  • 1 tablespoon water
  • ½ cup cornflour
  • 2 tablespoons sesame seeds
  • 300g firm silken tofu, cut into 3cm cubes
  • 2 tablespoons sesame oil, extra


  • 270g (1 packet) soba noodles
  • ½ punnet Aussie Sprouts pea shoots, halved and ends discarded
  • 1 Lebanese cucumber, halved lengthwise and finely sliced
  • 1 cup sugar snap peas, sliced diagonally lengthwise
  • 1 tablespoon sesame seeds
  • 1 nori sheet, finely sliced (optional)


  • To make sauce, mix soy sauce, rice wine vinegar, mirin, sesame oil and water in a small jug.
  • Spread cornflour and sesame seeds over a large plate and season with salt and pepper. Gently toss tofu cubes in flour mixture until well coated.
  • Heat extra sesame oil in a large frying pan over medium heat. Fry tofu for 1-2 minutes on each side, turning carefully, until golden brown. Pour over 2 tablespoons of the sauce and cook for 30 seconds or until sauce thickens.
  • Boil soba noodles in a large saucepan of boiling water for 3 minutes or until just soft. Add pea shoots and leave for 30 seconds or until slightly wilted. Drain and rinse, then toss through cucumber and sugar snap peas.
  • Divide noodles between four bowls, top with tofu and pour over remaining sauce.
  • Sprinkle with sesame seeds and nori and serve.


Per Serve
Energy 2264kJ (539kcal)
Fat – total        – saturated 21.6g3.1g
Carbohydrate – total                            – sugars 65.9g6.8g
Dietary fibre 7.8g
Sodium 936mg