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Tofu & Soba Noodle Stir Fry with Spinach & Mushrooms.

  • ½ (5 oz) pkg
    baby spinach
  • 1 (12 oz) pkg
    extra firm tofu
  • 1 clove
  • 1 (1 inch) piece
    ginger root
  • ½ small bunch
    green onions (scallions)
  • 6 oz
    soba (buckwheat) noodles
  • ½ lb
    white mushrooms
    crushed red pepper
    soy sauce
    toasted sesame oil
    virgin coconut oil
  • 1
    Fill a medium saucepan halfway with water and bring to a boil. Add salt and noodles and stir for a few seconds. Cook according to package directions. Drain and rinse under cold water.
    about 7 cups water
    1 tbsp salt
    6 oz (1 quarter coin = 2 oz) soba (buckwheat) noodles
  • 2
    Drain and medium dice tofu; place on paper towels and pat dry. Transfer to a medium bowl, drizzle with soy sauce, and toss to combine.
    1 (12 oz) pkg extra firm tofu
    1 tbsp soy sauce
  • 3
    Wash and dry spinach, mushrooms, and green onions. Thinly slice the mushrooms. Trim root ends and chop onions. Peel and mince garlic and ginger.
    ½ (5 oz) pkg baby spinach
    ½ lb white mushrooms
    ½ small bunch green onions (scallions)
    1 clove garlic
    1 (1 inch) piece ginger
  • 4
    Heat a skillet over medium-high heat.
  • 5
    Coat bottom of skillet with oil. Add tofu and, stirring occasionally, cook until browned, 3-4 minutes. Transfer to a plate.
    1 tbsp virgin coconut oil
  • 6
    In a small bowl, prepare sauce by whisking together soy sauce, sesame oil, and honey.
    1 tbsp soy sauce
    ½ tsp toasted sesame oil
    ½ tsp honey
  • 7
    Return skillet to stove and add more oil. Add garlic, ginger, and crushed red pepper. Cook until fragrant, 15-30 seconds.
    1 tbsp virgin coconut oil
    ⅛ tsp crushed red pepper
  • 8
    Add mushrooms and cook until just tender, 2-3 minutes. Add spinach and gently stir until wilted, 1-2 minutes.
  • 9
    Return tofu to skillet. Add soba noodles, green onions, and sauce. Stir to combine and cook until heated through, 1-2 minutes.
  • 10
    To serve, place stir fry in a bowl. Enjoy!