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Matcha Soba with Spicy Tofu Nuggets

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Matcha Soba with Spicy Tofu Nuggets
  • 4 Servings
  • 5 mins Prep Time
  • 45 mins Total Time
  • 567 Cal/Serving

Nutritional Facts

Cal./Serving 567
Total Fat 25g
Saturated Fat
Trans Fat
Carbohydrates 66g
Dietary Fiber
Sugars 9g
Protein 26g


Created by Chef Chloe Coscarelli for Chloe Flavor

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!


8 to 10 ounces soba noodles

Creamy Matcha Sauce

1 tablespoon vegetable oil

1 small onion, chopped

3 garlic cloves, minced

½ cup raw cashews (see Tip, page 11)

1 cup water

2 teaspoons pure maple syrup

1 teaspoon lemon juice

1½ teaspoons sea salt

1 teaspoon matcha green tea powder

Tofu Nuggets

2 tablespoons vegetable oil

1 (16-ounce) package extra-firm tofu, pressed and cut into ¼-inch cubes

2 tablespoons tamari

2 tablespoons pure maple syrup

1 tablespoon sriracha


Thinly sliced scallions; white or black sesame seeds

**MAKE IT GLUTEN-FREE: Use gluten-free soba noodles and gluten-free tamari.


  1. Bring a large pot of heavily salted water to a boil over high heat. Add the noodles and cook according to the package directions. Drain and rinse with cold water. Return the noodles to the pot, off the heat.
  2. Make the matcha sauce: In a large nonstick skillet, heat the oil over medium-high heat. When it shimmers, add the onion and cook for 5 to 7 minutes, until softened.
  3. Add the garlic and cook for about 1 minute more, until fragrant.
  4. Transfer the mixture to a blender, reserving skillet for later use. Add the cashews, water, maple syrup, lemon juice, salt, and matcha. Blend on high speed for about 2 minutes, until very smooth.
  5. Meanwhile, make the tofu: In reserved skillet, heat the oil over medium-high heat. When it shimmers, add the tofu and cook for about 3 minutes on each side, until golden all over.
  6. Add the tamari, maple syrup, and sriracha, reduce the heat to medium, and cook for about 5 minutes, until the tofu is evenly coated and the sauce has thickened.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!