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Japanese Tofu Skewers on Soba

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 40 mins
Yield Serves 2 to 4
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.


  • 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

Nutrition 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

How to Make It

  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.

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

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