Spicy Soba Noodles with Corn, Leeks, Cucumber, & Tofu
Recipe type: Tofu
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
A delicious combination of soba noodles, tofu, and vegetables mixed in a spicy Asian sauce.
  • 1 block extra firm tofu, pressed and cut into ½ inch pieces
  • 3 ears of corn, shucked
  • 3 T. butter
  • 2 leeks, white and pale-green parts only, halved lengthwise and thinly sliced
  • ¼ c. gochujang (or chili paste if you can't find gochujang)
  • 6 garlic cloves, chopped
  • 1 T. fresh ginger, minced
  • ⅓ c. soy sauce
  • 2 T. brown sugar
  • ¼ c. rice vinegar
  • 1 T. sesame oil
  • 12 oz. cooked soba noodles
  • 1 cucumber, thinly sliced
  • 3 T. sesame seeds
  1. Heat a large skillet over medium high heat. Spray with cooking spray.
  2. Add the tofu and cook for 10 minutes, stirring frequently, until tofu is crisp on the outside. Remove from pan.
  3. Add the butter to the large skillet over medium heat.
  4. Add in the corn and leeks and cook, stirring often, for 5 minutes.
  5. Add the gochujang, garlic, and ginger and cook for 1 minute.
  6. In a medium bowl combine the soy sauce, brown sugar, rice vinegar, and sesame oil. Mix well and add to the skillet along with the cooked tofu. Cook for 2 minutes.
  7. Add in the cooked soba noodles and heat for 2-3 minutes.
  8. Divide the tofu noodle mixture between 4 bowls. Top with cucumber and sesame seeds.
Recipe adapted from Rachael Ray Magazine
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/spicy-soba-noodles-with-corn-leeks-cucumber-tofu/