Go Back
Spicy Soba Noodles with Corn, Cucumber, and Tofu

Spicy Soba Noodles with Corn, Leeks, Cucumber, & Tofu

A delicious combination of soba noodles, tofu, and vegetables mixed in a spicy Asian sauce.
No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Hezzi-D

Ingredients

  • 1 block extra firm tofu pressed and cut into 1/2 inch pieces
  • 3 ears of corn shucked
  • 3 Tablespoons butter
  • 2 leeks white and pale-green parts only, halved lengthwise and thinly sliced
  • 1/4 c. gochujang or chili paste if you can't find gochujang
  • 6 garlic cloves chopped
  • 1 Tablespoon fresh ginger minced
  • 1/3 c. soy sauce
  • 2 Tablespoons brown sugar
  • 1/4 c. rice vinegar
  • 1 Tablespoon sesame oil
  • 12 oz. cooked soba noodles
  • 1 cucumber thinly sliced
  • 3 Tablespoons sesame seeds

Instructions

  • Heat a large skillet over medium high heat. Spray with cooking spray.
  • Add the tofu and cook for 10 minutes, stirring frequently, until tofu is crisp on the outside. Remove from pan.
  • Add the butter to the large skillet over medium heat.
  • Add in the corn and leeks and cook, stirring often, for 5 minutes.
  • Add the gochujang, garlic, and ginger and cook for 1 minute.
  • 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.
  • Add in the cooked soba noodles and heat for 2-3 minutes.
  • Divide the tofu noodle mixture between 4 bowls. Top with cucumber and sesame seeds.

Notes

Recipe adapted from Rachael Ray Magazine