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Matcha Soba with Spicy Tofu Nuggets

Serves 4 | Ready in 30 minutes (If tofu is pre-pressed)


    Matcha Soba with Spicy Tofu Nuggets

    I love creamy pastas like fettuccine Alfredo, but I also love the spices and flavors of Asian cuisine. I decided to meld my two loves into one creamy and comforting yet bold and spicy dish that revolves around my greatest love of all—matcha!


    Im-press-ive tofu

    To press your tofu, wrap it tightly in kitchen or paper towels and place a heavy object (i.e., a can of coconut milk or a few cookbooks) on top. Let sit for about 20 minutes while excess water is released from the tofu. Unwrap and cut into the size called for in the recipe. Now your tofu is ready to soak up all the juices and flavors of your dish!

    Make-ahead tip

    The creamy matcha sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.

    Make it gluten free

    Use gluten-free soba noodles and gluten-free tamari.


    Soak the nuts overnight or in boiling water for 10 minutes, then drain them before blending. This will soften them and ensure a silky-smooth cream once blended.


    Matcha Soba with Spicy Tofu Nuggets


    • 8 to 10 oz soba
    Creamy Matcha Sauce
    • 1 Tbsp vegetable oil
    • 1 small onion, chopped
    • 3 garlic cloves, minced
    • 1/2 cup raw cashews (see tip above)
    • 1 cup water
    • 2 tsp pure maple syrup
    • 1 tsp lemon juice
    • 1/4 tsp sea salt
    • 1 tsp matcha green tea powder
    Tofu Nuggets
    • 2 Tbsp vegetable oil
    • 1 - 16 oz package extra-firm tofu, pressed and cut into 1/4 inch cubes
    • 1 Tbsp tamari
    • 1 1/2 Tbsp pure maple syrup
    • 1 Tbsp sriracha
    • Thinly sliced scallions
    • White or black sesame seeds


    Per serving:

    • calories527
    • protein24g
    • fat24g
    • carbs61g
      • sugar9g
      • fiber2g
    • sodium909mg



    Bring large pot of salted water to a boil over high heat. Add noodles and cook according to package directions. Drain and rinse with cold water. Return noodles to pot, off heat.


    Make the matcha sauce: In large nonstick skillet, heat oil over medium-high heat. When it shimmers, add onion and cook for 5 to 7 minutes, until softened. Add garlic and cook for about 1 minute more, until fragrant. Transfer mixture to blender, reserving skillet for later use. Add cashews, water, maple syrup, lemon juice, salt and matcha. Blend on high speed for about 2 minutes, until very smooth.


    Meanwhile, make the tofu: In reserved skillet, heat oil over medium-high heat. When it shimmers, add tofu and cook for about 3 minutes on each side, until golden all over. Add tamari, maple syrup and sriracha, reduce heat to medium and cook for about 5 minutes, until tofu is evenly coated and sauce has thickened.


    Over low heat, add sauce to pot of noodles and toss to coat, about 2 minutes, until heated through. Taste and adjust seasoning. Top each serving with tofu nuggets, scallions and sesame seeds.


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    This recipe is part of the Protein-packed pasta! collection.



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