Soba Noodles with Tofu and Vegetables

Soba is one of those noodles that rewards a little attention. It is made from buckwheat, which despite the name is not a cereal grass at all but the seed of a plant related to rhubarb and sorrel. That gives soba its nutty, earthy taste and its slightly rough bite, which is why it stands up so well to a hot, fast stir fry. Buckwheat has been eaten in Japan for centuries, and plenty of home cooks there still make soba at home for a simple evening meal. This recipe borrows that spirit: a short ingredient list, one pan, and a sauce you can make in the time it takes the noodles to cook.

Tofu deserves a bit of respect here too. Left to brown properly in a dry, hot pan, cubes of firm tofu turn golden and crisp at the edges and taste far more savoury than the pale block you started with. Do not rush it. Give the cubes room in the pan and let them sit for a minute or two before you turn them, otherwise they steam and stay soft. Once they are colored, set them aside so they stay crisp while the vegetables cook.

For the vegetables, the trick is heat and speed. A wide pan, or a wok if you have one, over a high flame keeps the peppers and mange tout bright and the cabbage sweet rather than soggy. Add the ginger and garlic early so they perfume the oil, then keep things moving. Five spice is strong, so a pinch is plenty. The reduced salt soy and the ketchup together give a sticky, rounded sweetness that people often do not expect, and it is worth tasting before you add the noodles.

Leftovers keep in the fridge for a day or so. Store the noodles separately from the vegetables if you can, because soba soaks up sauce and goes soft overnight. Eat it cold with a splash of water and a squeeze of lime, or reheat it briefly in a hot pan with a little extra oil. The tofu reheats well if you give it a minute in a hot pan to bring back its edges.

If you want something to round out the table, a bowl of clear miso soup or a plate of cucumber dressed with rice vinegar works nicely alongside. For something heartier, the Golden Tofu and Vegetable Noodles make a good sister dish when you want a different sauce, and the Garlic Ginger Sesame Veggie Stir Fry is another easy weeknight option built on the same kind of quick pan cooking. If you are cooking for a bigger group, the Sweet pineapple gammon stir fry offers a meatier main with a similar fast method.