Sesame Lime Soba Noodles

with Crispy Sesame Tofu

Hello, hello. These weeks have been flying by, I am in denial that it’s already April, so I made you some noodles. Quick, easy soba noodles to be exact.






















As usual, with such a busy schedule I need quick and easy meals for weeknight dinners. My soon-to-be husband’s work schedule changes this week and he won’t be around in the evenings most nights, meaning that I need more recipes for one. Cooking for one can be a quite challenging, it’s difficult to make exactly the right amount and not too little or too much.




















This recipe is an easy option for one, but it also works well doubled, tripled or quadrupled. If you make double, it tastes great leftover, just store the tofu and noodle separately.



With summer right around the corner, this is a perfect weeknight meal that adds a little bit of freshness from the lime and that will leave you time to sit on the porch before dark, maybe even with a nice glass of wine.

If you make this, I would love to know what you think! Post a comment below or snap a pic and tag The_Mexitalian on Instagram!


  • 1/2 8 oz. box soba (buckwheat) noodles*
  • 3 oz. extra firm tofu
  • 1 carrots, peeled into ribbons
  • 1/2 green onion, sliced
  • 1/2 c spinach
  • 1 T sesame seeds
  • 1-2 T cilantro
  • 1 t olive oil
  • 1/2 t salt & 1/4 t pepper


  • 1 T sesame oil
  • 2 T soy sauce or tamari
  • 4 T lime juice
  • 1 T rice wine vinegar
  • 1 t Sriracha (more if you like heat)
  • 1 t fresh ginger, minced


  1. Mix sauce ingredients, set aside.
  2. Dry tofu with paper towels until much of the moisture has been absorbed. [I like to put paper towels below and on top of the tofu then set my tea kettle on top for weight for at least 15 minutes.] Preheat the oven to 375 degrees.
  3. Once tofu is dry, cut into 1/2″ cubes. In a bowl toss with olive oil, salt, pepper and sesame seeds. Spread evenly on a baking sheet and bake for 20-25 minutes until the tofu and sesame seeds are lightly browned, flipping the tofu half way through.
  4. After the tofu has cooked for 10 to 15 minutes, boil water and cook the soba according to package directions. They cook quickly. Drain the noodles, rinse if you wish to serve this dish cold.
  5. Add carrots, spinach, green onion, cilantro and noodles to the sauce. Stir until the sauce is absorbed and vegetables are evenly distributed. This recipe will make much more sauce than needed for one serving. You can store it covered in the fridge for several days.
  6. Serve topped with crispy sesame tofu and extra cilantro to garnish.

This makes for excellent cold leftovers.

*Soba can typically be found in the Asian section of the grocery store. Whole week or brown rice spaghetti noodles can also be substituted.

2 thoughts on “Sesame Lime Soba Noodles with Crispy Tofu”

  1. When my husband travels for work, I’m definitely guilty of making and eating too much! I always think I’ll save the leftovers for lunch the next day and they never seem to make it that long 😉 And I would definitely need built-in portion control with these amazing soba noodles! I love soy and sesame and lime and srirachi together in pretty much any form, but with these silky noodles and that crispy tofu? Oh YES! May just have to double the recipe… 😉

    1. Thanks Kathryn! That’s why I like to pack the second half before I start eating when I double it 🙂

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