Pasta and noodles · Asian · 40 min
Tofu & Soba Noodle Stir Fry with Spinach & Mushrooms
- 40 min
- 2–6 servings
- 631 kcal / serving
Tofu and soba noodles with spinach and mushrooms come together in a fast, one-pan stir-fry. The mix of tender tofu, chewy noodles, and greens holds up well for weeknights.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- 1 (12 oz) pkgextra firm tofu
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- 6 ozsoba (buckwheat) noodles
- ½ lbwhite mushrooms
From the pantry: crushed red pepper, honey, salt, soy sauce, toasted sesame oil, virgin coconut oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · medium saucepan · mixing bowls · salad spinner (optional) · stainless steel skillet · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: tofu
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½ lbwhite mushrooms
Dairy, eggs & chilled
- 1 (12 oz) pkgextra firm tofu
Pantry & dry goods
- 6 ozsoba (buckwheat) noodles
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| extra firm tofu | 1 (12 oz) pkg | 2 (12 oz) pkg | 3 (12 oz) pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| soba (buckwheat) noodles | 6 oz | 12 oz | 18 oz |
| white mushrooms | ½ lb | 1 lb | 1 ½ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the soba in salted water until just tender, then drain and rinse under cold water.
- Pat the tofu dry, cut it into medium dice, and toss with a little soy sauce in a bowl.
- Wash and dry the spinach, mushrooms, and green onions; slice the mushrooms, trim the roots, chop the onions, and mince the garlic and ginger.
- Put a skillet on the stove over medium-high heat and add a thin coating of oil.
- Add the tofu and cook, turning once, until browned, about 3–4 minutes. Move it to a plate when done.
- Whisk together soy sauce, sesame oil, and honey to form the sauce.
- Add a bit more oil to the skillet, then cook garlic, ginger, and a pinch of crushed red pepper for 15–30 seconds until fragrant.
- Stir in the mushrooms and cook until just tender, about 2–3 minutes. Add spinach and cook until wilted, 1–2 minutes.
- Return the tofu to the skillet, add the soba and the sauce, then toss to combine and heat through, about 1–2 minutes.
Two tips
- Prep ahead by cubing the tofu and tossing with soy sauce; refrigerate up to 1 day.
- Finish with a drizzle of toasted sesame oil and a splash more soy sauce if desired for extra flavor.
Nutrition per serving
- Calories
- 631 kcal
- Protein
- 36 g
- Carbs
- 77 g
- Fat
- 26 g
- Fiber
- 4 g
- Sodium
- 727 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.