Sesame-Ginger Soba Noodle Bowls with Edamame & Crispy Tofu

Soba, Japan’s classic buckwheat noodles, star in this sesame-ginger bowl. Crispy tofu and edamame meet cool cucumber and cabbage for a fresh, packable lunch with toasty depth.

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 24g protein
• 58g carbs
• 18g fat
• 9g fiber

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Ingredients

• 8 oz soba noodles
• 14 oz block extra-firm tofu
• 1 1/2 cups, thawed if frozen shelled edamame
• 1, thinly sliced English cucumber
• 2 cups shredded red cabbage
• 2, julienned or shredded carrots
• 4, thinly sliced green onions
• 2 Tbsp toasted sesame seeds
• 2 Tbsp neutral oil (avocado or canola)
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp, grated fresh ginger
• 2 cloves, minced garlic
• 1 Tbsp honey or maple syrup
• 1–2 tsp, to taste sriracha or chili crisp

Instructions

1. 1Press the tofu: wrap the block in a clean kitchen towel, set a heavy skillet or cans on top, and press for 15 minutes while you prep the vegetables; then cut into ¾-inch cubes.
2. 2In a small jar or bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, grated ginger, minced garlic, honey, and sriracha until the honey dissolves; set the dressing aside.
3. 3Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package directions, usually 4–5 minutes, until just al dente and still slightly chewy; drain immediately and rinse under cold water to stop cooking and remove excess starch, then toss with sesame oil so they don’t clump.
4. 4Pat the pressed tofu cubes very dry. Heat the neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed 3–4 minutes per side until deep golden and crisp on most edges, about 10–12 minutes total; transfer to a plate.
5. 5In the same skillet over medium heat, add the edamame and a splash of water; toss 1–2 minutes just until hot and bright green, then remove from heat.
6. 6Divide the cooled soba noodles among 4 bowls. Arrange the crispy tofu, warm edamame, sliced cucumber, shredded red cabbage, and julienned carrots in neat sections on top.
7. 7Drizzle each bowl generously with the sesame-ginger dressing, then sprinkle with sliced green onions and toasted sesame seeds.
8. 8Toss everything together right before eating so the noodles soak up the dressing and the cabbage stays crunchy; serve at room temperature or lightly chilled for an ideal packed lunch.
9. 9For meal prep, store dressing separately and keep components in airtight containers up to 3 days; re-crisp tofu in a 375°F air fryer or skillet for 3–4 minutes if desired.