Soba with Sesame and Tofu

Cooking Light
If you cook these noodles ahead of time, make sure you rinse them well.
4 servings (serving size: 1 cup noodles, 1/2 cup tofu, and 2 tablespoons sauce)


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1/3 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 teaspoon sugar
1 1/2 teaspoons dark sesame oil
1/2 teaspoon chili oil or vegetable oil
1 1/2 tablespoons sesame seeds
4 cups cooked soba (about 8 ounces uncooked buckwheat noodles)
2 cups sliced peeled cucumber
1 cup thinly sliced green onions
2 cups cubed firm tofu (about 12 ounces)


Combine first 6 ingredients in a small bowl; set aside.

Cook the sesame seeds in a small saucepan over medium heat 1 minute or until toasted.

Combine the sesame seeds, noodles, cucumber, and onions in a large bowl; toss mixture gently.

Divide noodle mixture evenly among 4 bowls; top with tofu and sauce.

Created date

August 2000

Nutritional Information

Calories 310
Caloriesfromfat 24 %
Fat 8.4 g
Satfat 1.2 g
Monofat 2.4 g
Polyfat 4.2 g
Protein 18.3 g
Carbohydrate 46.3 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 6.8 mg
Sodium 844 mg
Calcium 159 mg