Edamame, Soba & Sesame Ginger Tofu Bowl
Chilled soba noodles with seared tofu, edamame and cucumber in ginger sesame dressing.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Makes
- 4 bowls
Soba is a Japanese buckwheat noodle often served cold. Rinsing the cooked noodles in cold water removes surface starch so they don't clump. Pan-seared tofu triangles and edamame make it a full meal.
Why this recipe works
Rinsing soba stops cooking and keeps the noodles springy. The cold dressing makes it refreshing.
Ingredient notes
Most soba contains wheat; 100% buckwheat soba is gluten-free. Use tamari to keep it gluten-free.
Common mistakes
- Overcooking soba, which gets mushy.
- Skipping the rinse.
What to serve with it
Chili oil or shredded nori.
Meal prep
Good cold for 3 days; keep dressing separate.
More bowls like this
Cooking tips
Rinse the noodles thoroughly. Press the tofu well for a better sear.
Swaps and variations
Use chicken or shrimp. Use rice noodles.
Storing and reheating
Refrigerate within 2 hours for up to 3 days.
Recipe
Edamame, Soba & Sesame Ginger Tofu Bowl
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
You’ll need: large pot; nonstick skillet; colander; small bowl
Method
-
Whisk the soy sauce, rice vinegar, sesame oil, maple syrup and ginger and chill.
-
Cook the soba in boiling water according to the package, usually 4 to 5 minutes; add the edamame for the last 3 minutes. Drain and rinse under cold water, rubbing the noodles to remove starch.
-
Season the tofu with salt. Heat the oil in a nonstick skillet over medium-high heat and sear 3 to 4 minutes per side until golden.
-
Toss the noodles and edamame with most of the dressing.
-
Divide among 4 bowls, add tofu, cucumber and scallions, drizzle with the remaining dressing and sprinkle with sesame seeds.
Questions
Can I serve it warm?
Yes, but skip the cold rinse and toss quickly.
How much protein?
About 25 grams per bowl (an estimate).
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