These Sesame Soba Noodle Bowls with Black Pepper Tofu are the ultimate weeknight dinner: flavorful, high in protein, and completely plant-based. The crispy tofu is tossed in a sweet and peppery coconut aminos glaze, then layered over nutty soba noodles with crunchy carrots, green onions, and edamame. Every bite is packed with deep flavor, spice, and satisfying texture. Whether you’re meal prepping for the week or just craving takeout-style noodles at home, this quick and easy tofu noodle bowl hits the spot every time.

Sesame Soba Noodle Bowls with Black Pepper Tofu ingredient notes:

Soba Noodles: Soba noodles are made from buckwheat flour, giving them a nutty flavor and slightly chewy texture that’s perfect for stir-fries and noodle bowls. They’re a great gluten-free alternative to wheat noodles (just make sure you grab 100% buckwheat soba!). Toss them in sesame oil for the best flavor and to keep them from sticking together.

Extra-Firm High-Protein Tofu: High-protein tofu is the secret to getting crispy, golden cubes that hold their shape and soak up every drop of the bold black pepper sauce. Extra-firm tofu has less water content, which means it crisps up beautifully in the oven without falling apart.

Edamame: Edamame adds a pop of color, protein, and freshness to the bowls. They’re loaded with plant-based protein and fiber, helping to make this meal satisfying and nutrient-rich. Use frozen shelled edamame for an easy low prep option.

Coconut Aminos: Coconut aminos are a naturally gluten-free, soy-free alternative to soy sauce that adds rich umami flavor with a touch of sweetness. They pair perfectly with garlic, ginger, and maple syrup for a balanced glaze. You can swap for reduced-sodium gluten-free soy sauce or reduced-sodium tamari.

Sesame Soba Noodle Bowls with Black Pepper Tofu

Recipe by Jenn Lueke

4.6 from 22 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

FOR THE SOBA NOODLE BOWLS
8 ounces soba noodles (gluten-free or regular)
2 tablespoons toasted sesame oil
12 ounces shelled edamame, thawed if frozen
3 large carrots, peeled and sliced into thin strips
6 thinly sliced green onions
sesame seeds (optional)
FOR THE BLACK PEPPER TOFU
16 ounce block high-protein super firm tofu, diced into 1/2-inch cubes
1 tablespoon olive oil
2 tablespoons tapioca flour or arrowroot starch (can substitute cornstarch)
1 teaspoon garlic powder
1/2 teaspoon kosher salt
2/3 cup coconut aminos (can substitute low-sodium tamari or low-sodium soy sauce)
2 tablespoons rice vinegar
1 tablespoon pure maple syrup
1 garlic clove, grated
1 teaspoon ground black pepper
1 teaspoon ground ginger (or 1 tablespoon grated ginger root)

Directions

Preheat the oven to 425ºF. Line a large sheet pan with parchment paper and set aside.
Make the soba noodles: Bring a pot of salted water to a boil and cook the soba noodles according to package instructions, until tender. Drain and rinse with cold water, return to the pot (off heat) and toss with 2 tablespoons of sesame oil. Set aside.
Prepare the tofu: In a large mixing bowl, combine the tofu cubes, olive oil, tapioca flour, garlic powder, and salt. Mix well to evenly coat the tofu and transfer to the prepared sheet pan. Bake until lightly browned and crisp, 20 to 22 minutes.
Meanwhile, make the black pepper sauce: Bring the coconut aminos, rice vinegar, maple syrup, garlic, black pepper, and ginger to a boil in a large skillet over medium-high heat. Once boiling, reduce the heat to medium and simmer, stirring occasionally, until slightly reduced about 3 minutes. Keep over low heat until the tofu is done baking.
When the tofu is done, remove the skillet from the heat, add the tofu, and toss until fully coated.
Assemble the bowls: Evenly divide the soba noodles, edamame, carrots, and green onion between four bowls or lidded containers (to prep ahead). Evenly divide the black pepper tofu among the bowls or containers and spoon any remaining sauce from the skillet over top. Garnish with sesame seeds (optional).

Notes

Store it: Refrigerate in sealed containers for up to 4 days or freeze for up to 3 months.
Reheat it: Feel free to enjoy leftovers chilled or warmed. To warm, microwave for about 2 minutes.
High Protein Tofu: This recipe uses extra firm high-protein tofu to eliminate the need to press the block before baking. If you use a different type of tofu, press the block for 20 minutes or use a tofu press to expel the excess liquid prior to baking.
Kitchen tools: This tool gets the perfect julienne for the carrots.
Crushed peanuts would make a delicious topping for these bowls.
Tofu: Swap for 1 ½ pounds of boneless skinless chicken breast or thighs, cut into 1-inch cubes. You could also use salmon filets or cubed salmon, roasted ahead of time.