Spicy Tofu Soba

Spicy Tofu Soba

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This spicy tofu soba is a fiery soba recipe that delivers a kick in the pants thanks to Auria’s Vegan Hot Chili Sambal.

vegan soba recipes

A spicy tofu soba recipe you’ll want every week

I just wrote a review of Auria’s Vegan Chili Sambal on my vegan blog and how I can’t stop eating it on everything. My go-to method? This vegan sambal soba! Because I loved it so much, I thought I should repost it from Exploring Vegan so that it can live on this website too!


In my review, I explained sambal in detail, and I’ll include a few of the most salient points below as a refresher.

  • Sambal is a spicy chili paste that serves as a versatile condiment, marinade, or cooking base in Malaysian and Indonesian kitchens.
  • Its unique blend of ingredients and preparation sets Malaysian sambal apart from other curry pastes in Southeast Asia.
  • Malaysian sambal primarily revolves around chilies–both fresh and dried–as the star ingredient. These chilies are often combined with garlic, shallots, lemongrass, belacan (shrimp paste), tamarind, lime juice, and sometimes palm sugar to balance the heat.
  • Traditional Malaysian sambal almost always includes shrimp paste, which is made from fermented ground shrimp or krill. It is not generally suitable for vegan diets!
what is sambal

Fortunately, Auria’s Malaysian Kitchen has crafted what I consider to be the best vegan condiment of 2024. Her Vegan Hot Chili Sambal is quite honestly a show-stopper, and it works perfectly in this vegan sambal soba recipe.

How to make this vegan sambal soba recipe

This recipe only requires a few ingredients. Let’s dig in.


  • Soba: I use 8 ounces of soba noodles. Your favorite noodle will work well here. Try it with rice noodles, ramen, or udon!
  • Vegetables: I use shallot, scallions, shiitake mushrooms, and Chinese eggplant. I don’t recommend swapping the Chinese eggplant for Italian eggplant. If you don’t have Chinese eggplant, use zucchini or yellow squash instead.
  • Firm tofu: Use firm or extra-firm tofu. You can also use your favorite plant-based meat substitute here. Meati Classic Cutlets would be amazing!
  • Sauce: The sauce is simply soy sauce, sesame oil, Shaoxing wine, vegan honey, and Auria’s Vegan Hot Chili Sambal. If you don’t have Shaoxing wine, you can use dry sherry or vermouth or omit it. If you don’t have the vegan chili sambal, use your favorite vegan sambal or replace it with sriracha or chili garlic sauce to taste.
  • Thai basil: I finish the noodles with a handful of chopped Thai basil. It tastes delicious with the sauce! If you don’t have it, skip it or finish with freshly minced cilantro instead.


  • Step 1: Cook the soba according to package directions. Drain and rinse.
  • Step 2: Fry the veggies! I start with shallots, scallion whites, and mushrooms, and then I add the eggplant.
  • Step 3: Make the sauce by whisking all the ingredients together as the vegetables cook.
  • Step 3: Add the tofu to the pot. Then add the sauce and bring to a boil. Reduce the heat and simmer for 10 minutes.
  • Step 4: Finish it up! Add the Thai basil and the scallion greens along with the cooked noodles. Toss in the sauce until the noodles are evenly coated.
vegan sambal recipes

I hope you loved this recipe as much as I did! If you give it a try, please rate the recipe and drop a comment below to let me know how it turned out. I’d love to hear from you.

vegan soba recipes

Spicy Tofu Soba

This spicy tofu soba is a fiery soba recipe that delivers a kick in the pants thanks to Auria’s Vegan Hot Chili Sambal.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4
Calories: 396kcal


  • 8 ounces soba
  • 1 tablespoon neutral oil
  • 1 shallot, peeled and sliced lengthwise
  • 5 scallions, minced; white and green parts kept separate
  • 5 ounces shiitake mushrooms, stems discarded, and caps thinly sliced
  • ¾ pound Chinese eggplant, trimmed and medium-diced
  • 1 pound firm tofu, pressed and cut into 1-inch cubes
  • ½ ounce Thai basil leaves, roughly chopped; a few leaves reserved for garnish
  • Salt and pepper



Cook the soba:

  • Bring a large pot of water to a boil. Add the soba and cook according to package directions. Drain and rinse and set aside.

Cook the vegetables:

  • Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the shallot, white parts of the scallions, and mushrooms. Cook for 5 minutes. Add the eggplant and cook, turning occasionally, for 7–8 minutes until the eggplant and mushrooms brown.

Make the sauce:

  • Whisk together all of the sauce ingredients as the vegetables cook. Taste and adjust the seasonings to your preference.

Cook the tofu:

  • Add tofu and season lightly with salt and pepper. Cook for 2 minutes.
  • Pour the sauce over the tofu and bring to a boil. Reduce the heat to low and toss gently to coat. Simmer for 10 minutes. Taste and season.

Finish the soba:

  • Add the chopped Thai basil leaves and all but a pinch of the reserved scallion greens to the pot. Add the noodles and toss until evenly coated with the sauce. Turn off the heat.

To serve:

  • Transfer the soba to a serving platter. Sprinkle the remaining pinch of scallion greens on top, scatter a few Thai basil leaves over the noodles, and finish with a teaspoon or two of Auria’s Vegan Hot Chili Sambal on top. Enjoy!


Calories: 396kcal | Carbohydrates: 54g | Protein: 22g | Fat: 11g | Sodium: 1215mg | Fiber: 5g | Sugar: 5g | Vitamin C: 5mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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