Japanese Tofu Skewers on Soba

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.

Yield: Serves 2 to 4
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 595
  • Calories from fat: 28%
  • Protein: 23g
  • Fat: 19g
  • Saturated fat: 2.3g
  • Carbohydrate: 85g
  • Fiber: 2.2g
  • Sodium: 1900mg
  • Cholesterol: 0.0mg


  • 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. 1. Heat grill to medium (350° to 450°).
  2. 2. Mix soy sauce, mirin, and sesame oil in a bowl. Add tofu and marinate 10 minutes.
  3. 3. Heat a large pot of water to boiling. In a bowl, toss mushrooms in oil to coat.
  4. 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. 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. 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. 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.
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