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Teriyaki tofu with soba and stir fry baby spinach (vegan & gluten free)

This mouthwatering dish takes less than 20 minutes to make, perfect for busy weekdays. 

Servings 2 servings


  • 1 block extra firm tofu
  • 8 ounces gluten-free soba
  • 100g Baby spinach
  • 1 clove garlic, minced
  • 3 tsp sesame oil
  • Pinch if salt


  • 1/3 cup soy sauce
  • 2 tsp sesame oil
  • 3 tbsp water
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1/2 tsp sriracha
  • 1/4 tsp ground ginger
  • 1 tsp cornstarch or arrowroot starch
  • 1 clove grated garlic


  1. In a small bowl, combine all teriyaki sauce ingredients and set aside. 
  2. Pat the tofu, dry with paper towels to remove excess water. Cut into small cubes.

  3. In a pan over medium high heat, heat 1 tsp of the sesame oil. Add minced garlic and baby spinach and stir fry 1-2 minuets until spinach begins to wilt. Remove spinach from the pan. Set aside.

  4. In the same medium high heat pan, add 2 tsp of the sesame oil, add the tofu and sear on all sides, cook until all sides are golden brown. Lower the heat to medium and carefully pour in the sauce, cook for 30 seconds and then remove from heat.

  5. Cook the soba noodles. Get a big pot of water boiling (do not salt the water) Once it's boiling, add the soba noodles, and give them a quick stir to make sure they all go under water. Cook for the time prescribed on your noodle package. Meanwhile, ready your colander in the sink, and prepare a big bowl of cold water. When the noodles are done cooking, drain them into the waiting colander, and then promptly dump them into the bowl of cold water. 

  6. Sever tofu over cooked soba noodles. Add baby spinach and the desired amount of teriyaki sauce.