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.
Servings: 6 servings
- 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)
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.
- 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.
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