Otsu Tofu and Soba Noodle Salad
Refresh your mealtime routine with this vibrant and wholesome Otsu Tofu and Soba Noodle Salad, a Japanese-inspired dish bursting with flavor and texture. This refreshing recipe combines nutty buckwheat soba noodles with golden, crispy tofu cubes, crunchy julienned cucumber and carrot, and aromatic cilantro and scallions. Tossed in a tangy, slightly sweet sesame-ginger dressing with a hint of optional sriracha heat, this salad is a perfect balance of umami and zest. Garnished with toasted sesame seeds for a subtle crunch, this quick and easy salad is ready in just 30 minutes and is perfect for a light lunch, picnic, or dinner side dish. Serve it fresh or chilled for a versatile dish that’s as nutritious as it is delicious.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 grams soba noodles
- 300 grams firm tofu
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon (grated) fresh ginger
- 1 teaspoon sriracha (optional)
- 2 stalks scallions
- 1 small, julienned cucumber
- 1 small, julienned carrot
- 2 tablespoons, chopped cilantro
- 1 tablespoon sesame seeds
- 2 tablespoons neutral cooking oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
Bring a pot of water to a boil and cook the soba noodles according to the package instructions. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
Cut the firm tofu into 1-inch cubes. Pat them dry with paper towels.
Heat the neutral cooking oil in a large skillet over medium heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove from the skillet and place on a plate lined with paper towels to drain excess oil.
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, and sriracha (if using). Adjust the seasoning with a pinch of salt and black pepper.
In a large mixing bowl, combine the soba noodles, cooked tofu, scallions (sliced thinly), cucumber, carrot, and cilantro. Pour the dressing over the top and toss gently to coat everything evenly.
Transfer the salad to a serving platter or individual bowls. Sprinkle sesame seeds on top for garnish.
Serve immediately or refrigerate for up to 2 hours for a chilled salad. Enjoy!
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
