Japanese Tofu Skewers on Soba

Japanese Tofu Skewers on Soba Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
Tofu holds up beautifully on the grill as long as you use the firm nigari kind. You'll need 4 metal skewers (10 to 12 in. each) or wooden skewers soaked in water to prevent burning.


Serves 2 to 4
Total time: 40 Minutes

Recipe from


Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 595
Caloriesfromfat 28 %
Protein 23 g
Fat 19 g
Satfat 2.3 g
Carbohydrate 85 g
Fiber 2.2 g
Sodium 1900 mg
Cholesterol 0.0 mg


1/2 cup reduced-sodium soy sauce
1/2 cup mirin (sweet rice wine)
2 tablespoons toasted sesame oil
10 to 12 ounces nigari tofu*, cut into 1-in. cubes
16 small fresh shiitake mushroom caps
2 tablespoons vegetable oil
4 green onions, cut into 1 1/2-in. lengths
12 ounces dried soba noodles
8 radishes, thinly sliced
2/3 cup reduced-sodium vegetable broth
2 teaspoons wasabi paste
1 teaspoon lemon zest
1/4 cup lemon juice


1. Heat grill to medium (350° to 450°).

2. Mix soy sauce, mirin, and sesame oil in a bowl. Add tofu and marinate 10 minutes.

3. Heat a large pot of water to boiling. In a bowl, toss mushrooms in oil to coat.

4. Drain tofu, reserving marinade. Slip cubes onto 4 metal or soaked wooden skewers, alternating with green onions and mushrooms. Thinly slice any leftover onion.

5. Boil noodles in water until al dente, 4 minutes. Drain; rinse well with cold water. Divide noodles among dinner bowls and garnish with radishes and sliced onion.

6. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill tofu skewers, covered, turning once, until lightly browned, 6 to 8 minutes. Set skewers on noodles.

7. Mix marinade with broth, wasabi, lemon zest, and juice and serve on the side.

*Buy nigari in the refrigerated section of your grocery store.

Note: Nutritional analysis is per skewer plus 1/4 of noodles.