This recipe and associated photo is from Paige at Root Nutrition - Check out her Instagram @rootnutritionco, for more clean recipes!
The great air fryer tofu experiment is complete and I’m currently devouring this noodle situation.
Variations of this recipe have been a staple in my dinner routine for years. If you’re a noodle lover and don’t cook with soba, you’re missing out. It’s one of the most nutrient-rich and flavorful varieties out there, made mostly from buckwheat. Add in veggies, tofu, and a sauce and you have a pretty tasty and healthy meal.
✅ 10 oz tofu
✅ 2 tsp sesame oil
✅ 10 oz soba noodles (cooked and rinsed in cold water per package instructions)
✅ 4-6 cups sugar snap peas
✅ 2-3 carrots, sliced or shredded
✅ 3 green onions, sliced (separate green and white parts)
✅ 1/4 cup soy sauce or tamari
✅ 2 tbsp rice wine vinegar
✅ 1 tsp sesame oil
✅ 1 clove garlic, diced
✅ 1-2 tsp Yai's Thai Chili Garlic Hot Sauce
Tofu Instructions (Air Fryer):
☑️ Preheat to 375 degres
☑️ Toss tofu with 2 tsp sesame oil
☑️ Spray fryer basket and cook for roughly 13-15 minutes (or until desired level of crispness)
Tofu Instructions (Oven):
☑️ Preheat to 400 degrees
☑️ Toss tofu with 1-2 tsp sesame or olive oil
☑️ Bake at 400 for roughly 20 minutes (or until desire level of crispness)
☑️ Sauté chopped green onions (tops), carrots and sugar snap peas for a few minutes until they start to brown
☑️ Add cooked tofu and soba noodles
☑️ Mix sauce ingredients and pour over noodles and vegetables and heat until warmed through
☑️ Served with diced scallions, sesame seeds and extra soy or chili sauce.