Veggie Soba with Marinated Tofu and Ginger-Soy Sauce


Veggie Soba Noodles with Marinated Tofu and Ginger-Soy Sauce. Packed with healthy vegetables, plant-based protein and fiber. Vegan. 



Marinated Tofu: 

  • 8 ounces firm tofu, pressed and drained
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped cilantro
  • 1/4 cup finely chopped mint
  • 1 inch grated fresh ginger

Soba Noodles 

  • 8 ounces soba noodles
  • 3/4 cup edamame
  • 2 thin-skinned cucumbers (like Persian), peeled and julienned
  • 1 large carrot, peeled and julienned
  • 12 tablespoons black sesame seeds
  • 12 tablespoons white sesame seeds (or one or the other)
  • 2 scallions, chopped

Ginger-Soy Sauce 

  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce (preferably low-sodium)
  • 1 tablespoon brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons sesame oil
  • 1/2 tablespoon garlic chili sauce (like sambal oelek)


  1. Prepare the tofu. Whisk together the olive oil, herbs ginger and salt/pepper in a food processor or mortal and pestle. You want to finely mash the herbs with the oil to form a thick paste. Add the herbed mixture to the tofu and toss to combine. Set aside for 30 minutes. 
  2. Bring a large pot of salted water to a boil and add the soba noodles. Cook according to package instructions, then remove and rinse with cold water. 
  3. While the noodles are cooking, whisk together the ingredients for the dressing in the bottom of a large bowl. Add in the cooked and slightly-cooled noodles, vegetables, scallions, sesame seeds and marinated tofu. 
  4. Toss well to combine. Season to taste, as needed, and set aside to let merry for at least 20-30 minutes (I think this tastes best ~1 hour after making). 

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