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    Home > Gluten-Free Vegan Recipes

    Maple Glazed Vegan Soba Noodles with Caramelized Mushrooms and Tofu

    Posted: Jan 16, 2022 ยท Updated: Mar 25, 2022

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    Image of soba noodles in bowl with text inlay that says "vegan soba noodles, gluten-free, 30 minute recipe, holycowvegan"

    Vegan soba noodles glazed with a tasty sweet-tangy-spicy sriracha-maple sauce

    These maple glazed vegan soba noodles are one of our favorite dinner dishes. They take under 30 minutes to make and they are incredibly delicious: each noodle is coated in a spicy, sweet and tangy sauce of sriracha, rice vinegar and maple syrup and studded with golden, caramelized mushrooms and cubes of tofu. It's a one-dish meal that will leave you feeling happy and your belly satisfied. It's also gluten-free and nut-free and can be soy-free.

    Overhead shot of vegan soba noodles with a maple-sriracha sauce and baked cubes of tofu and caramelized mushrooms in a glazed bowl with chopsticks.

    When you have very little time to make dinner, make these yummy maple-glazed vegan soba noodles. They take under 30 minutes from stove to table with some clever but easy multitasking, and they will put a smile on every face at the dinner table.

    There is so much flavor in each bite of these noodles, and so much texture. Every strand of the noodles is coated with a yummy sauce made of maple syrup, sriracha sauce and rice vinegar. And each bite includes chewy, baked tofu, caramelized mushrooms, the flavorful noodles and crunchy sesame seeds.

    You can serve these noodles to almost anyone, kid or adult, and they will love them. Caramelizing the mushrooms makes this controversial veggie acceptable to even picky eaters (at least it did to mine) because they taste so yummy.

    Table of Contents
    • Why you'll love these vegan soba noodles
    • Ingredients
    • How to make the vegan soba noodles
    • Storage instructions
    • Maple Glazed Vegan Soba Noodles with Caramelized Mushrooms and Tofu

    Why you'll love these vegan soba noodles

    • They're so yummy. With such a vivid interplay of flavors and textures, you are certain to love these soba noodles.
    • They're so easy to make. Like I said above, with some clever multitasking you could make these noodles in under 30 minutes. And it's a one-dish meal with the veggies, protein and carbs all in one pot, so you can just serve them by themselves for a lovely meal.
    • They are suitable for all diets. The soba noodles are gluten-free because buckwheat flour, which they are made from, do not have any gluten. However some soba noodle brands do add wheat so make sure you read the labels on the package if you are gf. If you are soy-free, replace the tofu with soy-free vegan sausage or a handful or two of nuts. Replace the tamari with coconut aminos, which will add a similar flavor without the soy.
    Front closeup of a large bowl of maple-glazed vegan soba noodles with cubes of baked tofu and caramelized mushrooms.

    Ingredients

    • 8-10 oz soba noodles. If gf, make sure you check the labels and buy one made with only buckwheat flour.
    • 2 tablespoons vegetable oil. If you wish you can cut this down to 1 tablespoon but the oil really helps caramelize the noodles and stir-fry the noodles for the most flavor.
    • 24 oz crimini mushrooms. That might seem like a lot but the volume will drop significantly as the mushrooms caramelize and lose their water.
    • 6 cloves garlic + 1-inch knob ginger
    • Seasonings for sauce: 4 tablespoon maple syrup, 2 tablespoon rice vinegar (or white vinegar), 1 tablespoon sriracha or any hot sauce and 3 tablespoon tamari (or soy sauce). Taste the noodles and add more of any sauce ingredient if you feel like you need to balance the flavors to your liking.
    • 2 tablespoon sesame seeds.
    • 14 oz baked tofu (approx two packages). You can buy baked tofu or bake or air-fry your own. If making the baked tofu at home I air-fry a cubed 14-oz block lightly, for about seven minutes, so it remains a bit spongy to absorb the flavorsome sauce.
    • Salt and ground black pepper
    • 2 tablespoon cilantro or scallions. Optional, for garnish.

    How to make the vegan soba noodles

    • Put a large pot of salted water to boil. Cook the soba noodles according to package instructions until they are al dente or have a slight bite. Drain and run cold water over the noodles so they don't stick. Set aside in a colander.
    • While the water for the noodles is boiling, slice the mushrooms.
    • Heat the wok over high heat and add the vegetable oil. Add the sliced mushrooms and cook, stirring them frequently. The mushrooms will express a lot of juice initially but don't be alarmed--be patient and let the juices evaporate completely. Then let the mushrooms cook, stirring them only every couple of minutes, until they caramelize and become golden-brown. Be patient. This is the longest step in the recipe and everything else will come together quickly, so while the mushrooms are cooking is a good time to get other ingredients ready.
    Mushrooms cooking in wok.
    Caramelized mushrooms in wok.
    • Once the mushrooms have caramelized, add the ginger and garlic and stir-fry for a few seconds. Stir in the tofu.
    • Add in all the sauce ingredients--maple syrup, sriracha, vinegar and tamari or soy sauce and stir in. Add the sesame seeds.
    Mushrooms with ginger and garlic added in wok.
    Tofu added to caramelized mushrooms in wok.
    Tofu and sauce ingredients added to wok.
    Sesame seeds added to tofu and mushrooms in wok.
    • Add the drained noodles to the pot and stir-fry for 3-4 minutes over high heat. Check salt and add more if needed.
    • Turn off heat and garnish with cilantro. Serve hot or warm.
    Noodles added to other ingredients for vegan soba noodles in wok.
    Soba noodles ready in wok.
    Overhead photo of a large glazed bowl with vegan soba noodles, tofu and cilantro.

    Storage instructions

    These noodles will keep nicely in the refrigerator for up to three days. If you plan to freeze the noodles, make sure you cook the noodles al dente so you can reheat them without mushing them up.

    Front closeup of a bowl of vegan soba noodles with maple-srirarcha sauce and mushrooms and tofu.
    Overhead photo of vegan soba noodles in a bowl with mushrooms, tofu and cilantro and a pair of black chopsticks.

    Maple Glazed Vegan Soba Noodles with Caramelized Mushrooms and Tofu

    These maple glazed vegan soba noodles take under 30 minutes to make and they are incredibly delicious: each noodle is coated in a spicy, sweet and tangy sauce of sriracha, rice vinegar and maple syrup and studded with golden, caramelized mushrooms and cubes of tofu. It's a one-dish meal that will leave you feeling happy and your belly satisfied. It's also gluten-free and nut-free and can be soy-free.
    5 from 9 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main Course
    Cuisine: 30-minute recipe
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Soba Noodles
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 6 servings
    Calories: 324kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • 1 Large pot (for cooking noodles)
    • 1 Colander
    • 1 Wok (or large skillet)

    Ingredients 

    • 10 oz soba noodles
    • 2 tablespoons vegetable oil
    • 24 oz crimini mushrooms (or button mushrooms)
    • 6 cloves garlic (finely sliced)
    • 1-inch knob ginger (julienned or cut into thin strips)
    • 4 tablespoon maple syrup
    • 2 tablespoon rice vinegar
    • 1 tablespoon sriracha (or any hot sauce. Use less if sensitive to heat)
    • 3 tablespoon tamari (or soy sauce. Use coconut aminos if soy-free and skip the tofu)
    • 2 tablespoon sesame seeds
    • 14 oz baked tofu
    • Salt to taste
    • 2 tablespoon cilantro (or scallions, optional, for garnish)
    Prevent your screen from going dark

    Instructions

    • Put a large pot of salted water to boil. Cook the soba noodles according to package instructions until they are al dente or have a slight bite. Drain and run cold water over the noodles so they don't stick. Set aside in a colander.
    • While the noodles are cooking, heat the wok over high heat and add the vegetable oil. Add the sliced mushrooms and cook, stirring them frequently. The mushrooms will express a lot of juices initially but don't be alarmed--be patient and let the juices evaporate completely. Then let the mushrooms cook, stirring them only every couple of minutes, until they caramelize and become golden-brown. Be patient. This is the longest step in the recipe and everything else will come together quickly, so while the mushrooms are cooking is a good time to get other ingredients ready.
    • Once the mushrooms have caramelized, add the ginger and garlic and stir-fry for a few seconds. Stir in the tofu.
    • Add in all the sauce ingredients--maple syrup, sriracha, vinegar and tamari or soy sauce and stir in. Stir in the sesame seeds.
    • Add the drained noodles to the pot and stir-fry for 3-4 minutes over high heat. Check salt and add more if needed.
    • Turn off heat and garnish with cilantro. Serve hot or warm.

    Recipe notes

    • Multitask to cook these noodles in under 30 minutes. Begin chopping the mushrooms after putting the water for the noodles to boil. Begin the sauce right after and use the time as the mushrooms caramelize to gather the sauce ingredients.
    • Have everything on hand once the mushrooms have caramelized as the recipe will come together quickly now.
    • The cooked noodles will keep nicely in the refrigerator for up to three days. If you plan to freeze the noodles, make sure you cook the noodles al dente so you can reheat them without mushing them up.
    • If gluten-free, make sure you check labels on your soba noodles to ensure they are gf, as some brands add wheat.
    • If you would like to make this dish soy-free, skip the tofu and add a handful of cashews or other nuts. Or add soy-free vegan sausage. Leave out the tamari or soy sauce and use coconut aminos instead for the sauce.

    Nutrition

    Calories: 324kcal | Carbohydrates: 53g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 985mg | Potassium: 807mg | Fiber: 1g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 3mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Comments

    1. LisaH

      January 22, 2022 at 11:52 pm

      5 stars
      This was super easy and very tasty! Definitely needs the chopped cilantro or green onions, as it finishes the dish nicely.

      Reply
      • Vaishali

        January 23, 2022 at 9:40 am

        So happy you made it, Lisa! Agreed the cilantro/green onions definitely add a nice kick of flavor.

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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