Equipment
Ingredients
Noodles and Protein
- 150 g dried soba noodles
- 200 g firm tofu, drained and cubed
Sesame Dressing
- 30 g sesame paste
- 30 ml soy sauce
- 15 ml rice vinegar
- 10 ml toasted sesame oil
- 15 ml water, cold
- 10 g sugar
- 5 g fresh ginger, peeled and finely grated
Fresh Produce and Garnish
- 100 g cucumber, julienned
- 2 scallions, thinly sliced
- 5 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 341 kcal
- Protein
- 18 g
- Carbohydrates
- 33 g
- Fat
- 19 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 904 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 8 g
- Potassium
- 425 mg
- Calcium
- 313 mg
- Iron
- 4.2 mg
- Magnesium
- 88 mg
- Phosphorus
- 307 mg
- Zinc
- 2.0 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 32 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.29 mg
- Riboflavin
- 0.19 mg
- Niacin
- 1.5 mg
- Folate
- 48 mcg
- Water
- 160 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the block of firm tofu on a plate lined with paper towels. Let it sit to drain excess moisture while you prepare the other ingredients.
In a mixing bowl, combine the sesame paste, soy sauce, rice vinegar, toasted sesame oil, cold water, sugar, and grated ginger. Whisk until perfectly smooth and emulsified. If the dressing is too thick, add water one teaspoon at a time.
Bring a medium pot of unsalted water to a rolling boil at 100C/212F. Add the soba noodles and cook according to the package directions, stirring occasionally to prevent sticking.
Drain the cooked soba noodles in a colander and immediately rinse them vigorously under cold running water. Rub the noodles gently with your hands to remove the excess surface starch.
Cut the drained tofu into bite-sized cubes. Transfer the rinsed and well-drained noodles to a serving bowl. Pour half of the sesame dressing over the noodles and toss to coat evenly.
Arrange the tofu cubes and julienned cucumber on top of the dressed noodles. Drizzle the remaining dressing over the tofu and vegetables. Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately.
Chef's Notes
- Always check the label on your soba noodles. Many brands use a blend of wheat and buckwheat flour. For a completely gluten-free dish, seek out 100 percent buckwheat soba (juwari soba), but note they are more delicate to cook.
- Japanese sesame paste (nerigoma) is made from unhulled toasted sesame seeds, giving it a deeper, nuttier flavor than standard Middle Eastern tahini. If using tahini, add an extra splash of toasted sesame oil to replicate that depth.
- This recipe thrives on contrasting temperatures and textures. Ensure the noodles are completely chilled before serving to highlight the refreshing nature of the dish.
- Do not salt the water when boiling soba noodles. Unlike Italian pasta, soba noodles already contain a significant amount of sodium in the dough.
Storage
Refrigerator: 2 days — Store noodles and dressing separately to prevent the soba from becoming soggy.
Reheating: Serve chilled or at room temperature.
Troubleshooting
Sesame dressing has split or clumped
Cause: The sesame paste seized when liquid was added, or cold ingredients caused oil to separate
Fix: Vigorously whisk in warm water, one milliliter at a time, until the emulsion comes back together
Prevention: Ensure all dressing ingredients are at room temperature before whisking
Noodles are gummy and stuck together
Cause: Soba noodles were not rinsed sufficiently after boiling
Fix: Rinse the noodles again under cold water to separate them, though texture may be compromised
Prevention: Rub the noodles under cold running water until the water runs completely clear
Cultural Context
Soba noodles, made from buckwheat, are a cornerstone of traditional Japanese cuisine with a history stretching back to the Edo period. Eaten cold with dipping sauces or dressings in the warmer months, they are prized for their earthy flavor, nutritional value, and the refreshing respite they offer from humid summers.
