Soba noodle salad with grilled tofu

Soba noodle salad & grilled tofu

Dinner this evening, sticking with the “meatless” theme, is a very simple soba noodle salad topped with grilled tofu.

Grilled Tofu

  • 2-3 1/2″ slices of extra firm tofu, drained and pressed
  • 1 tbsp light soy sauce
  • 1 tbsp mirin (sweet sake)
  • 1 tbsp rice vinegar
  • Splash sesame oil
  1. Mix soy, mirin, vinegar, and oil in a shallow bowl. Add tofu slices and marinate for 15-30 mins or so. Note: mirin is optional — it adds a notable hint of sweetness which may or may not be wanted. I’ll probably skip it next time.
  2. Heat a ridged grill pan over med-high heat until hot enough to instantly sizzle water. Grill tofu 3-4 mins per side (it will smoke and should develop good grill marks). That’s it.

Soba noodle salad

  • 2 tbsp olive oil
  • Splash sesame oil
  • 1 tsp light soy sauce
  • 1 tsp rice vinegar
  • 1 tsp lemon juice
  • 1/2 tsp grated fresh ginger
  • 2 oz soba noodles (uncooked)
  • 1/3 c frozen edamame (out of pods)
  • 1/4 c thinly sliced carrot
  • Small handful baby spinach
  1. Whisk together olive oil, sesame oil, soy sauce, vinegar, lemon juice, and ginger. This is a simple lemon/ginger vinaigrette.
  2. Cook soba noodles in boiling water for 4 mins. Before draining, add edamame and let cook for another minute or so, then add carrot slices and baby spinach and let stand for 20-30 seconds. Drain well and rinse with cold water until cool. Drain for 4-5 mins.
  3. Put salad in a shallow pasta bowl, top with grilled tofu slices, and pour over vinaigrette.

Very tasty and very filling. This is what I made for one (me) and I couldn’t finish it.


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