Chili Crisp Tofu Soba Bowls are made with crispy golden tofu, cool cucumber, and tender edamame served over nutty soba noodles, all tossed in a bold chili crisp, vinegar, and sesame sauce. Finished with crunchy peanuts and fresh cilantro, these bowls are spicy, tangy, and packed with flavor — a satisfying, vegetarian meal that’s fresh, colorful, and full of texture.
The key to this dish is the amazing sauce that is used on the tofu, noodles, and drizzled over the top. It is addicting and the noodles soak up the extra sauce making this a dish you want to finish down to the last bite. Frying the tofu gives it a wonderful texture and you won’t miss the meat in this dish.
A must for this recipe is the soy vinegar. You can buy this at any Asian market, or if you don’t have an Asian market you can order it on amazon here. This is my favorite vinegar of all time and it is really unlike anything else in that is has SO much flavor, so you can substitute rice vinegar if you absolutely have to, but I highly recommend buying a bottle of this vinegar. You won’t regret it. Any chili crisp you like best works here. I really like this one.
I have a ton of really good Asian recipes on my site. Asian food is one of my favorites and it is so enjoyable to eat. Check out more of the here.
Chili Crisp Tofu Soba Bowls
Ingredients
For the sauce:
- 1/2 cup soy sauce
- 2 tbsp sesame oil
- 2-4 tbsp chili crisp this is to your taste
- 2 tbsp sesame sauce or tahini or creamy pb
- 2-4 tbsp dark soy vinegar this is to taste, I like a lot but you can start with 2 tbsp and go up
- 2 tbsp lime juice
For the bowl:
- 4 servings soba noodles cooked according to the package and drained and rinsed with cold water
- 1 cup frozen edamame cooked according to package and rinsed under cold water
- 4 mini seedless cucumbers sliced
- 1/4 cup chopped roasted peanuts
- fresh cilantro
- 2 blocks firm tofu cut into squares
- oil for frying tofu
Instructions
- Combine the sauce ingredients and taste the sauce. Adjust as needed. Heat a skillet over medium heat and add 2-3 tbsp canola oil. Add tofu squares and fry them until they are golden brown. Flip and brown the other side. Move to a plate and drizzle with some of the sauce.
- Heat a pot of water to boiling and add the edamame for a few minutes then remove with a strainer and rinse under cold water. Add the soba and cook until done, then drain and rinse with cold water.
- Cut the cucumbers and chop the peanuts. Place a serving of noodles in each bowl and drizzle with sauce and toss. Layer on the tofu, cucumber, and edamame and top with chopped peanuts and cilantro then drizzle with more sauce.