Sesame-Ginger Tofu Soba Noodle Bowls

Cold soba has long been a refreshing Japanese staple, especially when summer heat calls for something light. This bowl pairs nutty buckwheat noodles with sesame-ginger glazed tofu and crisp vegetables for a bright, packable lunch.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 465 cal
• 24g protein
• 52g carbs
• 19g fat
• 8g fiber

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Ingredients

• 14 oz block extra-firm tofu
• 8 oz soba noodles
• 1/4 cup soy sauce or tamari
• 2 Tbsp rice vinegar
• 2 Tbsp toasted sesame oil
• 1 Tbsp, grated fresh ginger
• 1 Tbsp honey or maple syrup
• 1, minced garlic clove
• 1 tsp (optional) sriracha
• 1, thinly sliced English cucumber
• 2 cups shredded red cabbage
• 2, julienned or shredded carrots
• 1 cup, shelled and thawed edamame
• 3, sliced green onions
• 2 Tbsp toasted sesame seeds
• 1 Tbsp neutral oil

Instructions

1. 1Press the tofu between paper towels under a heavy plate for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes. Bring a large pot of water to a boil for the noodles.
2. 2In a small bowl whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, honey, minced garlic, and sriracha until the honey dissolves; set aside half for the final dressing.
3. 3Heat the neutral oil in a large nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and cook 3–4 minutes per side until all sides are golden and crisp, about 12 minutes total.
4. 4Pour the reserved half of the sauce over the hot tofu and toss for 30–60 seconds until the cubes are glossy and caramelized. Remove from heat.
5. 5Cook the soba noodles in the boiling water according to package directions, usually 4–5 minutes, until just al dente. Drain and rinse thoroughly under cold running water to stop the cooking and remove excess starch; shake dry.
6. 6In a large bowl toss the cooled soba with the remaining dressing so every strand is coated. Divide the noodles among four bowls.
7. 7Top each bowl with crispy sesame-ginger tofu, sliced cucumber, shredded red cabbage, julienned carrots, and a scoop of edamame. Sprinkle generously with sliced green onions and toasted sesame seeds.
8. 8Serve immediately or pack components separately for lunch; the noodles and tofu keep well refrigerated up to 3 days and taste great cold or at room temperature.