Spicy Soba Protein Bowls


  • 400 grams (14 ounces) uncooked soba noodles
  • 1/2 cup peanut butter
  • 1/3 cup sesame oil
  • 3 tablespoons soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons chili paste (I like gojuchang)
  • 1 tablespoon honey
  • 2 cloves garlic, roughly chopped
  • 1/2 chunk of fresh ginger, peeled and roughly chopped (about 2 tablespoons minced)
  • 16 ounces firm or extra firm tofu, cubed (optionally pressed)
  • Vegetable oil for cooking
  • 2 cups fresh or thawed edamame, shelled
  • Green onions, sliced
  • Sesame seeds


  1. Start water boiling for the soba noodles. Cook according to package directions. As soon as they’re done, drain and rinse with cold water to stop them cooking.
  2. Place all sauce ingredients, peanut butter through ginger, in a blender or food processor. Blend until well mixed; set aside.
  3. In a skillet, heat a little oil until shimmering. Saute tofu until golden. Let it sit on each side before you flip in order to get the nicest color. When it’s all toasted, add a few tablespoons of sauce and edamame. Cook for a few more minutes until edamame are warmed through.
  4. Toss soba noodles with remaining sauce. Served topped with tofu and edamame, green onions and sesame seeds. Enjoy!