This Easy Baked Tofu with Soba noodles is one of our new favorite simple weekday meals. Ryan used to be a tofu skeptic, but he has since come around after discovering how flavorful it can be. The whole family loves this dish and the best part is that it only requires only a few ingredients and a few minutes of prep time. After the tofu is baked, it becomes golden brown and crispy around the edges and pairs perfectly with the sesame soba noodles. The key to achieving golden and crisp tofu is leaving enough space between each piece of tofu as it bakes. If the pan is overcrowded, the cooking process becomes more similar to steaming and the tofu will still be flavorful, but the edges will remain soft. This simple and delicious dish can be enjoyed warm or at room temperature.
For the tofu:
- 1 pound block firm tofu
- 1½ tablespoons tamari or soy sauce
- 1½ tablespoons ketchup
- 1½ tablespoons toasted sesame oil
For the soba noodles:
- 9 ounces soba noodles (3 3-oz. bundles), cooked
- 1½ tablespoons soy sauce
- 1½ tablespoons olive oil
- 1 teaspoon sesame oil
- ¼ cup chopped scallions
- Preheat oven to 400.
- Cut the tofu into ½-inch cubes and arrange in a single layer on a large baking sheet.
- Whisk together the tamari, ketchup, and sesame oil. Pour over the tofu and use a rubber spatula to turn and evenly coat each piece of tofu.
- Bake uncovered for 25-30 minutes, using a metal spatula to gently flip the tofu once or twice for even baking.
- While the tofu is baking, whisk together the soy sauce, olive oil, and sesame oil for the soba noodles.
- Pour the soy sauce mixture over noodles and toss to coat. Add the baked tofu and scallions and toss once again. Garnish with additional green onions and sesame seeds, if desired.
Tash says
Wow this looks so authentic! I have never been able to achieve noodles like that…I don’t know where I go wrong. mine always end up limp and soggy with liquid that I didn’t even add?!
P.S. I can’t stop browsing your site…my web browser is currently paralyzed with new tabs that i’ve been clicking from here! The quality of your photos is outstanding! You have a new regular reader! 🙂
Love Tash
Emily says
Thanks so much, Tash! Your comment means so much to me. I find that soba noodles can be easily overcooked and turn mushy quickly. Try cooking for one minute less than the package directions say. I usually only keep them in boiling water for 2-3 minutes.
Sarah Box says
Mmmm this looks delicious! Maybe I can get my whole family liking tofu too :)!
Thalia @ butter and brioche says
definitely know what im making for dinner tonight.. you can never go wrong with a good soba noodle bowl.!
Maggie says
This one looks simple and delicious! I was quite skeptic about tofu too, but now I love them. It’s healthy and you could really make great dish with it!
Jamieanne says
I was searching foodgawker for an easy side dish to take a vegetarian friend’s house for lunch last weekend and came across this one. It was so quick to make and everyone raved about it, even my 9-year-old daughter! Thanks so much, I’ll definitely be making this again!
Emily says
I’m so glad it turned out well for you, Jamieanne! Makes my day to hear this. 🙂
Jo says
Excited to try this out tonight! Do you know how long I can keep it in the fridge without losing any of its taste/texture? Would love to make a batch tonight and take some for lunch tomorrow, but wondering if that would be a good idea or not… Thanks!
Emily says
Hi Jo! It will keep for a couple days in the fridge. The noodles will be a little more dry since it will have soaked up all of the oil, but I personally think it still tastes fine. I think leftovers would make a great lunch the next day!
La petite poire says
So simple yet it looks so delicious. I adore soba noodles, they are a match made in heaven for sesame too . Thanks for sharing ?