• Mon - Sun : 8:30am to 9:30pm

otsu tofu and soba noodle salad


this makes a wonderful, light meal with a japanese influence! i found it in heidi swanson's terrific cookbook, super natural cooking. if the vegetables are pre-chopped it goes together quickly. don't worry about the long ingredient list. i'd recommend putting salt and pepper on the tofu as it's cooking. we loved this dish!


# # #


  • Carbohydrates: 494.4
  • Fats: 37.0
  • Dietary Fiber: 25.0
  • Minerals: 87.0
  • Proteins: 41.0
  • Vitamins: 18.0
  • Water: 18.0


  1. Dressing:
  2. Combine zest
  3. Ginger
  4. Honey
  5. Cayenne
  6. And salt in a food processor or blender
  7. Process until smooth
  8. Add lemon juice
  9. Rice vinegar
  10. And soy sauce and pulse to combine
  11. With machine running
  12. Add in oils
  13. Salad:
  14. Cook noodles in boiling salted water until tender
  15. Drain and rinse under cold running water
  16. Drain tofu
  17. Pat it dry
  18. And cut into rectangles about 1 / 2 inch thick and 1 inch long
  19. Cook tofu in dry nonstick skillet over medium-high heat until pieces are browned on one side
  20. Toss gently and cook for another few minutes until tofu is firm
  21. Golden
  22. And bouncy
  23. Combine soba
  24. Cilantro green onions
  25. Cucumber
  26. And dressing
  27. Toss until well combined
  28. Top with sesame seeds

Step 14

Total Time in Minute 30

Ingredients Count 16

cooking otsu  tofu and soba noodle salad

See More Relate Photo



Zest of

Fresh ginger




Lemon juice

Rice vinegar

Soy sauce

Olive oil

Toasted sesame oil

Soba noodles

Extra firm tofu

Fresh cilantro

Green onions


Toasted sesame seeds

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