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SugarRoti Sweet and Savory Tofu with Soba Noodles Recipe

SugarRoti Sweet and Savory Tofu with Soba Noodles Recipe

SugarRoti Sweet and Savory Tofu with Soba Noodles Recipe

4-6 servings / 6 steps / 6 ingredients

Tofu Nu Spice

Sweet, savory, healthy and so so delicious. Serve our SugarRoti Sweet and Savory Tofu with Soba Noodles hot or cold. So versatile! Our Tofu Nu Spice transforms these simple ingredients into a symphony of craveable taste sensations. This vegan recipe can be your main dish at dinner or serve as a side, so you have left-overs for the next day – breakfast anyone?  This beautiful dish is on the table in under an hour, with only 6 ingredients and 6 steps. Did someone say: “Let’s travel to Japan tonight?”

Spice Level
SugarRoti Sweet and Savory Tofu with Soba Noodles Recipe


  • 3 tablespoons olive oil or ghee (clarified butter)
  • 1 SugarRoti Tofu Nu Spice Package
  • 1 8 oz package buckwheat soba noodles (you can also use whole wheat spaghetti)
  • 1 14 oz package extra firm tofu, cut into 1 inch cubes
  • 1 bunch green onions, white and green separated, cut into ½ inch sections and then cut lengthwise
  • 1/3 cup soy sauce or tamari
  • 3 tablespoons dark brown sugar
  • 1/3 cup water
  • 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
  • 1 large cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • ¼ cup fresh cilantro, finely chopped
  • 1 lime, cut into wedges


  1. Wrap tofu in paper towel and press between 2 plates to remove excess water. Bring a large pot of salted water to boil for noodles
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Crisp tofu in a single layer, in batches, until all sides are golden brown.  A non-stick skillet is ideal for browning the tofu. Transfer to a plate and set aside (8-10 min).
  3. While tofu is browning, drop noodles in the boiling water and cook until just al dente.  Drain and rinse in cold water. (5 min).
  4. Heat remaining oil in a large skillet over medium heat. Add SugarRoti Tofu Nu Spice Package and sauté until spices are sizzling and fragrant (1-2 min).
  5. Add white of green onion, serrano and sauté until soft. Combine noodles, soy sauce, sugar and water.  Gently fold in the tofu (10 min).
  6. Remove chili pepper, top with sliced cucumber, radish, cilantro before serving.

*Leftovers can be refrigerated up to 3 days or frozen

1 Recipe Note

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  • Nicole

    Absolutely love this dish! The recipe was easy and the tofu Nu spice brought amazing flavor!