Soba with Sesame and Tofu

1 Review
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Yield
4 servings (serving size: 1 cup noodles, 1/2 cup tofu, and 2 tablespoons sauce)
August 2000
RECIPE BY Cooking Light

If you cook these noodles ahead of time, make sure you rinse them well.

Ingredients

  • 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)

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

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Ratings & Reviews

EllenDeller's Review

EllenDeller
September 24, 2012
Simple and good, especially with a heaping spoonful of sambal oelek or sriracha. I do prefer to brown the tofu cubes first on my cast-iron griddle to get the toasty taste. I also strongly advise toasting the sesame seeds. Nice with an asian green like savoy cabbage, bok choi, or mustards on the side.