Soba Noodle Salad I

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See Ginger-Sesame Dressing, or you can use your own favourite dressing.


  • 8 oz. portion frozen soba noodles, thawed and softened in boiling water and rinse in cold running water (or equivalent dry soba noodles, cooked according to package instructions)
  • ⅕ block (3 oz) firm tofu, cut to ½" cubes (we make more tofu)
  • 2 tbsp canola oil
  • 1 tbsp chopped cilantro
  • 1 scallion, green and white part, cleaned and thinly sliced
  • ½ cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons
  • sprinkle sesame seeds + cilantro sprigs for garnish


  1. Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated.
  2. Add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy; beware of possible splattering.
  3. Drain over paper towels.
  4. In a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber and 2 – 3 oz dressing, toss well.
  5. Arrange salad in center of large plate and top with fried tofu.
  6. Garnish with sesame seeds and cilantro sprigs.