Vegan Curry Soba Noodles With Crispy Tofu


Creamy Soba Noodle salad with Crispy Tofu / Vegan / Healthy / DELICIOUS

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Stir in the curry paste, coconut milk, vegetable broth, and soy sauce until combined. Bring to a simmer for 1-2 minutes. Add the cooked soba noodles to the pan and stir well to coat in sauce. Stir in the spinach leaves and cook another 1-2 minutes, stirring frequently, until spinach is wilted.

To serve, dish out noodles into bowls and top with tofu. Vegan Curry Soba Noodles With Crispy Tofu. Ingredients. 1 (14-ounce) package extra-firm tofu; 2 tablespoons canola oil, divided; 1 tablespoon soy sauce; 8 ounces soba noodles; 1 1/2 cups (about 3-ounces) chopped purple cabbage; 1 cup. Add soba noodles and cook according to package instructions.

Drain and rinse with cold water. Set aside. Heat 1 tbsp. sesame oil in a pan over medium-high heat. Add tofu and crumble into small pieces with a wooden spoon or potato masher.

Add 1 tbsp. soy sauce. Tahini Soba Noodles with Crispy Tofu. You’ll love this simple, nutritious and satisfying Asian-inspired meal.

It’s made gluten-free and vegan. Perfect for a lighter summer meal!Add the tofu cubes in a single layer and cook undisturbed until the bottoms are deep golden-brown, 2 to 3 minutes.

Flip the tofu and continue to pan-fry until all sides are well-browned and crisp, 2 to 3 minutes per side. Transfer the browned tofu to a wire rack while you cook the soba noodles. If you are able to find 100% buckwheat soba noodles, then you can enjoy soba on a plant-based diet!

In this vegan coconut curry soba with mushrooms, we combine a few simple ingredients with curry and a little extra turmeric for a delicious and easy-to-prepare weeknight soup. How to make this Vegan Coconut Curry Soba with Mushrooms: To make this. Easy Vegan Soba Noodles Stir Fry with Curried Tofu makes a great weeknight meal. The noodles are packed with nutritious veggies and tofu and tossed in a spicy ginger sauce!

This dish gets done in 30 minutes or less and is vegan and dairy-free. And just like that the memorial day weekend is done and dusted!Download Noodles Vegan Free Download By Augusto with HD quality for desktop and phones.

AUGUSTOALGUSTO offer daily download for free, fast and easy. Stir the miso mixture into the pot, along with the spinach. Stir until the spinach is wilted.

Season the soup with soy sauce to taste. Divide the noodles and tofu among four bowls, then ladle the soup. Vegan Peanut Noodles With Crispy Tofu MY PLANTIFUL COOKING onion powder, green onions, red bell pepper, garlic powder, small red onion and 12 more Soba Noodles With Tofu in Ginger Broth Macheesmo oil, toasted sesame seeds, red serrano peppers, pepper, extra firm tofu.

List of related literature:

1 tablespoon vegetable oil 8 ounces dried udon noodles To same skillet, add ginger and red curry paste; cook, 6 ounces firm tofu, cut into (thick rice flour noodles) or stirring, 1 minute.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Add tofu, bean sprouts, and scallions to skillet and cook, tossing gently, until tofu is heated through and noodles are tender, about 2 minutes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Stir-fried bean curd with lemon grass on crisp cellophane noodles (Dau phu xao xa ot chay, with 2 pounds firm bean curd, p. 179).

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Add the tofu, curry powder, red pepper flakes, jalapeño pepper, salt, and pepper and stir to coat the vegetables with the oil and spices.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

This dish is so full of noodles and vegetables that it’s pretty much a complete meal as is, but if you want more protein, add some tofu cubes to the simmering broth or serve a protein on the side.

“The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet” by Alicia Silverstone, Neal D. Barnard, M.D.
from The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet
by Alicia Silverstone, Neal D. Barnard, M.D.
Rodale Books, 2011

Add the tofu, the coconut milk, 34 cup water, the kaffir lime leaves or lemongrass, the fish or soy sauce, and the curry paste.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Return pan with tofu to medium heat and add broccoli and red pepper.

“The Grit Cookbook: World-Wise, Down-Home Recipes (Rev and Exp Ed)” by Jessica Greene, Ted Hafer
from The Grit Cookbook: World-Wise, Down-Home Recipes (Rev and Exp Ed)
by Jessica Greene, Ted Hafer
Chicago Review Press, Incorporated, 2006

Soy-braised tofu, cabbage and ginger with cellophane noodles (with soya sauce, p. 172-73).

“History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

2 | Reduce heat to medium and add curry powder, miso, and tofu.

“The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes” by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes
by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
BenBella Books, Incorporated, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • ✿ Veganlovlie Recipes / Ramen Noodle Soup with Crispy Tofu Vegan: Step up from your curry flavoured instant or pot noodle with this hearty coconut curry ramen noodle soup with crispy seared tofu, medley of vegetables, enochi mushrooms and chayote/daikon radish dumplings. This elaborate filling bowl comes ready in just about 40 minutes. ✿ FULL PRINTABLE RECIPE ▶

    [Videos mentioned] Complete this noodle soup with
    Mauritian Chayote/Daikon Radish Dumplings (Niouk Yen)
    Homemade Ramen Noodles

    How to make your own coconut milk at home

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    Teenuja (◕‿◕✿) + Kevin ⊂◉‿◉つ

    Special thanks:
    Recipe and Video Editing: Kevin Mangaroo (
    Audio credit:
    Smooth Riding by Huma Huma
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  • Will try this one, I am getting so much more confident cooking noodle dishes, have never been able to get the flavours right before trying your recipes. Music makes it hard for hearing impaired people:(

  • What a GORGEOUS recipe! This is a curry take on what I made last night and I have a bunch a really lovely cellophane noodles to use. Thanks so much for sharing<3 I am going to surprise my husband, he will be blown away!

  • airfryer for the tofu is better.. faster, chewier texture and as crisp as you choose it to be.

    Your pal gordon ramsay would be mad if he heard you say chop the carrots into sticks… i believe the correct term is Julienne:D

  • Amazing recipe! Could you please tell me what are those dumplings? They came out of nowhere! >w<
    Did you made them? Care to share the recipe?

  • This is perfect! I found some healthy noodles at Costco last week and I’ve been looking for the perfect dish to use them in, and I only need to pick up a cabbage to have everything for this recipe ��

  • New subscriber here. All I have to say is wow!!! I’m very impressed. Just started my vegan diet and I’m trying to find decent recipes. Most of the people on YouTube do not know how to cook. Will have to try your wonderful dishes!!

  • made this sans dumplings tonight. Surprisingly easy and amazing result. Preparing the tofu using your method yielded a delightful “meaty” texture when combined with the fatty broth.

  • That was AMAZING! It looks so rich and comforting <3 I will definitely use the coconut oil as I'm sure it not only lends to the body of the soup but the flavour as well and I think the secret is out that coconut oil (as well as any plant-based fat) is in fact a healthy ingredient:) Thank you! Subscribed:)

  • This is basically an almond version of the peanut stirfry I’ve been making weekly for years. I don’t know what it is about spicy, nutty noodle dishes, but I just dont get sick of them.

    I use peanut butter instead of almond butter (for peanut lovers/non-allergic), and add ginger and lime juice to the sauce. Then I top it with roasted, unsalted peanuts or cashews. I really enjoy the crunch! I’ll have to try adding the crispy tofu though… ��

  • The lady looks like she is from Indian origin and I am just curious from which beautiful land Kevin belongs too.. what a talented couple such beautiful videos

  • Recently became obsessed with peanut noodles! I’ve never tried it with almond butter but I’m definitely going to now! Looks SOO GOOD.

  • Made this the other night and it was absolutely delicious. I pan-fried the tofu cuz let’s be real it’s summer, then I flash-fried miso glazed bok choy to serve on top as well. I used trumpet mushrooms cuz that’s what I had on hand, and I also topped it with your chili oil and it was ������

  • This dish is SO amazing!!! I can’t stop eating it! Only thing I added was some extra veg because I had some items in my fridge I wanted to use up. Thank you for such an easy and delicious recipe it’s fabulous!!

  • Yesterday I watched for the first time one of your recipes, Moroccan Vegetarian soup, I was so inspired I rushed to the supermarket, grabbed the ingredients and made the soup, it was so easy and packed with flavour. When I’ve finished the soup I’m going to make this dish. You and Marion Grasby are two cooks I follow on YouTube. I’m wanting to include a lot more vegetarian dishes in my diet. Keep the great recipes coming. Stay safe and stay well during these challenging times of Covid19. Ka kite ano from Auckland, New Zealand ��

  • Any tips on cooking rice noodles? Whenever I try and make rice noodles they stick together after cooking. I don’t want to use oil to coat them.

  • I’ve just cooked it and it was absolutely divine! It’s such a simple recipe yet itll impress anyone! If I got it in a restaurant I would he a happy girl! Thank you!!

  • I want to take a moment to say how much I appreciate the way you titled this dish/video. I would have been fine even if you called it a Pad Thai inspired dish because the technique is pretty similar, just different ingredients. I love that you took all these amazing ingredients and made it your own. I want these types of Asian ingredients and dishes to be known so people can assimilate to both vegan and Asian culture rather than taking Asian culture and making it into something else that it’s not traditionally known for. Much respect for you, Liv, keep it up!

  • Chef Kevin! Wonderful recipe; flavoring and thickening the broth with chickpea flour is ingenious. Perhaps this is the traditional Mauritian method, though? Wish I had the ingredients to make it today, but I don’t, so I will make it later this week. Thanks so much for posting: )

  • I made this tonight and when i added my noodles (homemade as per your ramen recipe) to the broth, they turned red! It was so strange. Have I poisoned myself?

  • This is so good. I made it tonight using rice noodles. I pressed my tofu, marinated it in not chicken stock with red pepper flakes, and then air fried the tofu. Thank you

  • To whoever’s reading,just a quick reminder that you’re beautiful,blessed,Amazing,please stay safe,and I sincerely pray all your dreams come true,as much as I pray my youtube dream comes true������

  • LAY HO MA!! This is definitely one of my favourite noodle dishes. On a scale of 1-5 how easy or challenging is a recipe like this for you (1 being easy to make after one viewing and 5 being too complicated)? Happy cooking ������‍��

  • This was fantastic! Delicious and now one of my faves. I made a few changes like I sprinkled garlic powder, onion powder, adobo and nitritional yeast to the tofu before putting it in the over. I also used curry powder, turmeric and coconut cream instead of coconut milk and red curry paste. And I just used whatever veggies I could find in the fridge. Turned out so good!

  • Just found your channel…this and your other recipes look delish…many of these are going on my vegan recipes playlist…thanks for sharing!

  • I am making this sometime this week! Can’t wait!! Wow,you make vegan dishes look so easy to prep. Clearly something I am struggling with.

  • I posted my version of vegan yakisoba a little over a week before yours commenting that I was surprised that YouTube didn’t have other versions. Thanks for adding your version!

  • Alyssa, You are by far my most favourite you tuber��Not only are your recipes amazingly delicious I love how you create vegan recipes yet are not trying to portray yourself as a vegan which at the moment seems to be a ‘trend’ among vegan you tubers who have now come out as non vegans�� Keep up the great work❤️

  • Guess it wasn’t a good idea to watch this before sleeping, now I’m������ starving. Looks fantabulous & Smells Great!!! Thanks Will for sharing your tasty recipe. Will try this on the weekend.

  • Outstanding Job! Everything looks so amazing and delicious! Very appetizing and delightful! Thank you I’m very grateful for you ma’am and this phenomenal channel! ����❤️����

  • People I just prepared it exactly as Wil did and it was delicious. I feel like it is very tasty and not overloaded with fake flavorings or excess of fat and salt. Thanks Wil!

  • It should be called yaki udon not yakisoba, because the recipe calls for udon. Yakisoba is cooked with Chinese egg noodles. Also it should be nappa cabbage, not kappa.

  • I made these except I didn’t have sweet and sour sauce so I added pineapple and mango chutney with chili and cayenne pepper and some seasoning called Magi and it tasted great!

  • Decided to cook the Yakisoba noodles for lunch as a treat, as we have soba in the pantry. I noticed that you added every ingredients pretty quickly,so I prepped before hand.I was surprised that the amount when completed was very generous, the end result? The vegetables were crisp,the sauce was subtle that it didn’t distract from the taste of the Vegetables, yet you can taste it.Going to be one of the favorites dish in the house,not enough for seconds, much to their disappointment, so there’s going to be a repeat performance next week!!

  • If we could combine cooking like this with higher nutrient dense foods and food ingredients, human health and quality of life, could be so much better! Thanks for the recipe! Lol. check out our channel if you want to see our recipe growing more nutrient dense food crops. #GTFU Thanks

  • I love exotic recipes from different parts of the world. We all need to share the Vegan love through our food & help inspire others ����

  • How can you not have all ingredients prepped (soba) when you decide to make a Soba… free noodles video? That’s beyond my understanding. Confidence not established 😉

  • I have subscribed to your channel straightaway because I am vegan and I always crave for vegan Asian meals. Being a Indian I never knew how to cook them and living in UK, it’s very hard to find vegan meals in Asian restaurants. Thank you. Can’t wait to give it a try.

  • Thanks for this amazing tofu tip. I’ve tried getting them crispy in the oven before but I think something to do with the shape that you cut them in makes it work better than cubes since they can still leak out a bunch of fluid because they’re so thick. I didn’t have any cabbage but I did have some kale and some sugar snap peas on hand so I threw in those.

  • This looks great! If I wanted to omit the noodles to serve over rice are there any changes to the recipe I should make? Thanks so much! ��

  • i just tried this recipe, very tasty, i added a dash of lemon to the broth, it was a bit tasteless untill i put it all together. very filling too., i enjoyed it, but i think i had too much of it! nice! easy to make too. thank you, great video!

  • can’t wait to try this cuz I have some soba in my cabinet! Gotta do some vegetable shopping this weekend anyway so I’ll add napa cabbage to this list. I have some bean sprouts marinating in my fridge right now…think I’ll use them as a topping for this as well! I’d love to see your take on a cold ramen dish something refreshing to beat this summer heat!

  • I am so excited to receive your cook book! My husband bought me a beautiful new wok and we love to cook Asian food! We just love your channel. Every morning over coffee we watch one of your videos and we make that recipe for dinner. Now we have to learn and become proficient using our chopsticks. Thank you for inspiring us!

  • Listen, I love your videos and I don’t want to sound like an italian but Yakisoba should really not be using udon noodles. It’s a chinese-style wheat noodle that’s not too hard to find and it really is a selling point.

    Also, using benishoga (pickled-red-ginger) and aonori (literal translation blue seaweed) would really be bring it closer to what it really is. I know these are hard to get, but taking out the bonito, you need something to bring back the seafood flavour.

    Also, I dunno how you can leave out some form of Worcestershire sauce ( you can get vegan version) and also make some vegan mayonaise to go with it.

    This looks tasty enough, but without the above, it just seems like a generic Japanese style, stir fry noodle with what’s more or less teriyaki sauce with ketchup.

    And the chili sauce? I mean I love my spice. But at this point it’s just so far away from what yakisoba is.
    I’m really sorry for being pedantic, I do love your videos. And your ramen has brought back the love I had for it growing up and I appreciate it, but yakisoba is practically vegan already; bar the bonito and pork. So it’s a shame not to have a more traditional crack at the recipe. It is just opinion, I suppose. Anyhow, keep up the good work.

  • How crazy! I just made almost the exact same thing last night! My son and I went to the Asian market yesterday and got a bunch of ingredients. I made the curry with pad thai noodles and added everything you had plus enoki mushrooms and Thai basil and some serrano chili for extra heat. It was the best curry I’ve ever made!

  • I love the simplicity of this dish, but how to you get the caramelization on the noodles that’s so delicious in restaurant versions of yakisoba? Do you just need to cook in smaller batches and high heat? Do you adjust the amount of sauce? Thanks, this is another great recipe to have for busy days when everyone is tired and hungry. Those are the days when it’s too easy to order delivery and eat something that’s not good for us or for the planet.

  • I made a red curry noodle soup over the weekend and there’s one bowl left, for tomorrow’s breakfast. This video/recipe came along just in time, since my craving for red curry and noodles is nowhere near sated…..thanks for a great recipe!

  • They look so delicious!!! As soon as the heatwave here is over here in the Netherlands (I am so not into cooking with 38-40 degrees Celsius) I am going to try them.

  • I love your recipes, although here in Mexico I may not find an ingredient, you give me excellent ideas for cooking because I follow a plant-based diet. Thank you!!

  • Hi from Durban South Africa ����. Wow! �� This looks insanely good! Thank you for sharing! We absolutely love Indian cooking, esp your Mauritian take on it! We’ve tried your vegetable pancakes and they are a staple in our home ��. Will definitely be making this tomorrow ��. We have one request though…we’ve recently become vegan and have seen Dr Gregor’s videos and other plant based doctors’s videos about how bad oil is for ones health. Please please would you consider making some recipes without oil or substitutes for the oil? Thanks again!

  • Thank you! I did it, but with 1/2 coconut milk, 1/2 soy milk, as I didn’t have enough coconut milk. and fearing that it could be too liquid, I added 1/2 tea spoon of corn starch. I shouldn’t have because the sauce ended up too thick, but still delicious! ^^

  • I like Japanese flavours as without adding too much heat it still tastes very tasty. I also like the idea of roasting tofu pieces to make them easily un breakable and that beautiful looking white serving plate��.

  • I adore your channel, so simple and to the point (so hard to find that on youtube these days)!!! Love your music choices and the foods you are cooking up, keep up the awesome work!!!

  • I thought you were going to make homemade Yakisoba noodles. Oh well, the recipe did look good, but I like completely from scratch.

  • I’m still learning how to cook, so the first time I kind of messed up haha:) but the second time it came out so delicious! Even better than restaurant food:) I was so impressed. Thank you for this amazing recipe