Inspired living

BBQ Tofu and Soba Noodle Rolls Recipe

Try our delicious BBQ Tofu and Soba Noodle Rolls Recipe

Credit: Meg Thompson

This dish does require a little prep; however, it can be done the day before or in the morning. It’s a DIY meal that everyone can get involved with, even the kids. The BBQ sauce may sound like a lot of effort but once made you have a really versatile flavour bomb to use with everything. There are a number of online versions of this kind of sauce but this is my favourite combination. I recommend doubling the quantity!

Serves: 4



  • BBQ Sauce
  • ½ cup water
  • 2 tsp apple-cider vinegar
  • 1 tbsp tamari
  • 1 tbsp brown sugar
  • 2 tsp maple syrup
  • 2 tsp tomato ketchup
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp mustard
  • ¼ tsp sea salt
  • ¼ tsp garlic granules
  • 1 tsp cornflour

  • 100g soba noodles
  • 300g firm tofu, sliced into finger-sized pieces
  • 1 packet rice paper
  • ¼ cabbage, shredded
  • 2 carrots, finely sliced
  • 1 cucumber, finely sliced
  • 1 bunch coriander, leaves only
  1. For the BBQ sauce, add all ingredients except cornflour to small saucepan and simmer over low heat for 10 mins.
  2. Cook soba according to packet instructions, drain and set aside on serving plate.
  3. Take around 1 tbsp of BBQ sauce in small cup and add cornflour, mixing to a paste with a spoon, then tip back into sauce, stirring to combine. Cook for another 5 mins to thicken sauce a little. The cornflour is just to thicken sauce slightly, so feel free to add more if you prefer a thicker sauce.
  4. Pour enough sauce over tofu to coat well and pour rest into serving dish.
  5. You can eat tofu as is or fry it in a frypan depending on whether you prefer your tofu crispy or soft.
  6. Transfer tofu to a serving plate.
  7. Place cabbage, carrot and cucumber on serving plate.
  8. Place coriander on serving dish or, alternatively, mash with mortar and pestle and a little salt, garlic and olive oil to make coriander sauce.
  9. Bring all serving plates to table along with rice paper and shallow dish of water.
  10. To assemble, each person takes a rice paper and slips it into water bowl, allowing 1 min for it to soften.
  11. Remove, place onto plate, top with noodles and desired toppings and carefully roll up to contain filling.
  12. Dip generously into BBQ sauce and enjoy.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.