Cold Soba Noodles With Tofu

Prep Time
Cook Time
Ready In

"My son really likes soba noodles so this seemed like a winner to me. Recipe source: Joy of Kosher"

Original recipe yields 4 servings


  • Serving Size: 1 (307.6 g)
  • Calories 637.3
  • Total Fat - 38.6 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 0 mg
  • Sodium - 852.2 mg
  • Total Carbohydrate - 59.2 g
  • Dietary Fiber - 2.7 g
  • Sugars - 8 g
  • Protein - 22.4 g
  • Calcium - 466.7 mg
  • Iron - 8.9 mg
  • Vitamin C - 25 mg
  • Thiamin - 0.4 mg

Step 1

Cook soba noodles according to package directions, drain and rinse with cold water. Allow to cool and then transfer to a large bowl.

Step 2

In a food processor combine the next 5 ingredients (-garlic powder) plus 1/2 cup of the canola oil; blend until smooth. Pour over noodles and toss. Refrigerate until serving.

Step 3

Line a plate with paper towels.

Step 4

Heat remaining oil in a skillet over medium high heat. Add tofu and saute until it turns golden (8-10 minutes). Stir in the sugar and cook another 3-5 minutes; stirring often and drain on prepared plate.

Step 5

Divide noodles among 4 shallow bowls and top with tofu; garnish with sesame seeds, scallions and sesame oil.

Step 6

This is easy to add variations or extra veggies to this dish.

Tips & Variations

No special items needed.


Wonderful refreshing salad! I did sub the tofu with cooked chicken breast that I had on hand. Finished it off with a squeeze of lime juice and a drizzle of sriracha at the table. I can see the addition of veggies to this salad being delicious. DH is out town so I have it all to myself for the next couple of days! Thank you Ellie for another awesome recipe. Made for Billboard Recipe Tag.

review by:
(23 Jun 2018)