Name: Japanese Cold Soba Noodle Salad with Seared Tofu
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 120g (4 oz) dried buckwheat soba noodles; 200g (7 oz) firm tofu, pressed and cut into 1/2-inch cubes; 1 tbsp neutral oil (e.g., grapeseed, avocado, or canola); 1/2 cup thinly sliced cucumber; 1/2 cup shredded carrot; 1/2 cup thinly sliced red bell pepper; 2 scallions, thinly sliced; 1 tbsp black sesame seeds; For the soy-ginger dressing:; 3 tbsp low-sodium soy sauce (or tamari for gluten-free); 2 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tbsp maple syrup; 1 tbsp freshly grated ginger; 1 small garlic clove, grated

Japanese Cold Soba Noodle Salad with Seared Tofu

BakedBasil0451

This Japanese Cold Soba Noodle Salad with Seared Tofu is the ultimate plant-based summer meal—quick to prepare, full of vibrant color, and layered with fresh textures. Chewy buckwheat noodles get tossed with crisp, cooling vegetables and creamy, pan-seared tofu, all brought together by a tangy soy-ginger dressing. Black sesame seeds and scallions add a finishing flourish. It’s an easy, satisfying dish perfect for hot days, meal prep, or a light dinner, and pairs beautifully with pickled radish or a bowl of miso soup.

Ingredients

Instructions

Bring a large pot of water to a boil. Cook the soba noodles according to package instructions (typically 4-6 minutes). Drain and immediately rinse under cold water to stop cooking. Drain thoroughly and set aside.
While noodles cook, pat tofu dry and cut into cubes. Heat neutral oil in a nonstick or cast iron skillet over medium-high heat. Add tofu cubes and sear on all sides until golden and crisp, about 6-8 minutes total. Remove from heat and set aside to cool.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and grated garlic until well combined.
Prepare the vegetables: thinly slice cucumber and bell pepper, shred carrot, and slice scallions.
In a large mixing bowl, toss the cold soba noodles with cucumber, carrot, and bell pepper. Add half the dressing and toss gently to coat.
Add the seared tofu to the bowl, drizzle with remaining dressing, and gently combine.
Divide noodles and tofu between two bowls. Garnish with sliced scallions and a generous sprinkle of black sesame seeds.
Serve immediately, ideally chilled. Optionally, accompany with pickled radish or a side of miso soup.