EASY Tofu Soba Noodles
Fresh Tofu Soba Noodles tossed with colorful vegetables and sesame ginger dressing.
Ingredients
- 200 g soba noodles
- 300 g firm tofu cut into 1cm cubes
- 1½ cups sugar snap peas roughly chopped
- 1 cup green beans chopped
- 2 medium carrots peeled into ribbons
- 1 red capsicum sliced
- ½ cup fresh coriander chopped
- ¼ cup sesame seeds toasted
Dressing
- 20 ml reduced-salt soy sauce
- 1 tablespoon olive oil
- Juice of ½ lemon
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 2 teaspoons fresh ginger grated
- 1 garlic clove crushed
Instructions
- Cook the soba noodles according to the package directions.
- Drain and rinse thoroughly under cold water to stop the cooking process. Set aside.
- In a small bowl, whisk together the soy sauce, olive oil, lemon juice, sesame oil, honey, grated ginger, and crushed garlic until well combined.
- In a large mixing bowl, combine the cooked noodles, tofu, sugar snap peas, green beans, carrot ribbons, capsicum, and half of the chopped coriander.
- Pour the dressing over the mixture.
- Toss gently until everything is evenly coated.
- Transfer the Tofu Soba Noodles to a serving bowl or platter.
- Garnish with the remaining coriander and toasted sesame seeds.
- Serve immediately or chill before serving for a refreshing noodle salad.
Notes
- Soba noodles can vary in buckwheat content, so choose your preferred variety.
- Add chili flakes or sliced fresh chili for heat.
- This recipe works well as a side dish for grilled vegetables or stir-fried dishes.
- Fresh parsley or mint can be substituted for coriander if preferred.