Soba Salad with Sesame Dressing

With cold soba noodles, pan-fried tofu and mushrooms, and a light sesame dressing this easy soba salad is a deliicous Japanese summer dish.

With chilled soba noodles tossed with pan-fried tofu, shiitake mushrooms, and a light sesame dressing, this easy Soba Noodle Salad is an easy, satisfying meal for those hot summer days when you don't feel like cooking much.

Course Entree, Salad

Cuisine Japanese

Level Beginner

Main Ingredient Noodles, Tofu

Diet Dairy-Free, Pescatarian, Vegan, Vegetarian

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 392kcal

Author Marc Matsumoto

Ingredients

200 grams firm tofu
¼ teaspoon salt
2 tablespoons vegetable oil
150 grams shiitake mushrooms (cleaned and sliced)
1 tablespoon soy sauce
200 grams soba noodles
2 tablespoons soy sauce
1 tablespoons toasted sesame oil
2 teaspoons maple syrup
½ teaspoon konbu cha
30 grams scallions (chopped)
65 grams shelled edamame
Celery sprouts

Grams + US Cups - US Standard

Instructions

Slice the tofu into ½-inch thick squares and then place the pieces in a single layer on a tray lined with a few sheets of paper towels. Sprinkle both sides of the tofu with the salt and let the tofu sweat while you prepare the other ingredients.
200 grams firm tofu, ¼ teaspoon salt
Bring a large pot of water to a boil.
To make the sesame sauce for the soba, whisk together the soy sauce, toasted sesame oil, maple syrup, and konbu cha.
2 tablespoons soy sauce, 1 tablespoons toasted sesame oil, 2 teaspoons maple syrup, ½ teaspoon konbu cha
Heat a frying pan over medium heat and add the vegetable oil. Pat the tofu tops dry, and place the tofu in a single layer in the pan. Fry the tofu until it starts to brown on one side (about 2 minutes), and then flip it and brown the second side. Repeat until the tofu is golden brown and crisp on both sides.
2 tablespoons vegetable oil
Push the tofu to the side of the pan and add the sliced shiitake mushrooms in a single layer. Let them brown on one side before flipping them over.
150 grams shiitake mushrooms
Rearrange the tofu on top of the mushrooms and let it steam to soften.
When the mushrooms are nice and browned, drizzle on the soy sauce and toss together with the tofu and shiitakes to coat evenly. Remove the pan from the heat.
1 tablespoon soy sauce
Boil the soba noodles according to the time on the package.
200 grams soba noodles
When the soba is done, drain it and then chill it in a few changes of cold tap water. Use your hand to agitate the noodles to strip off any excess starch on the surface of the noodles. Drain the soba well by shaking it in a strainer.
Add the soba noodles, edamame, scallions, and dressing to a bowl and toss with tongs to coat the noodles in an even layer of sauce.
30 grams scallions, 65 grams shelled edamame
Add the tofu and shiitake and mix to distribute evenly.
Serve the Soba Noodle Salad topped with some sprouts for garnish.
Celery sprouts

Video

Nutrition