Soba Noodle Salad with Tofu

This salad tastes best after the noodles have marinated in the dressing overnight – if you have time, make it a day before you plan to serve it.  Garnish with cilantro, mint and toasted sesame seeds just before serving.

Soba Noodle Salad with Tofu


Quantity Ingredients
4 cups / 1 L cooked soba noodles (about 250 g dry)
2 tbsp / 25 ml sesame oil
1/3 cup / 75 ml freshly squeezed lime juice
3 tbsp / 50 ml sodium-reduced soy sauce
2 tbsp / 25 ml brown sugar
1 pkg (12 oz/350 g) extra firm tofu, cut into 1/2-inch (1 cm) cubes
3 tbsp / 50 ml sesame seeds
2 cups / 500 ml grated carrot
2 cups / 500 ml diced cucumber
1 cup / 250 ml finely diced red pepper
1/2 cup / 125 ml chopped cilantro
1/2 cup / 125 ml chopped mint
Pinch red pepper flakes, or more to taste


Cook noodles according to package directions.  Drain and toss with 1 tbsp (15 ml) sesame oil.  Set aside to cool.

In a small bowl, whisk together lime juice, soy sauce, brown sugar and 1 tbsp (15 ml) sesame oil.  Place tofu in a large shallow dish; pour marinade over tofu and set aside to marinate.

Preheat oven to 350°F (180°C).  Place sesame seeds on a baking sheet; put in oven to toast for 5 to 7 minutes, or until seeds begin to brown.  Set aside to cool.

In a large mixing bowl, toss together carrot, cucumber, red pepper, cilantro, mint and red pepper flakes.  Add cooled noodles, tofu and marinade; toss to combine.  Sprinkle with toasted sesame seeds; garnish with fresh cilantro and mint. Serve cold.

Serves 6.

Nutrition Facts

Serving Size Per 1.5 cup (375 ml) serving
Calories 269
Cholesterol 0
Carbohydrates 31
Fiber 3
Protein 14
Fat 11
Saturated Fat 2
Trans Fat 0
Sodium 352

Source: Leslie Beck's Healthy Kitchen