I am a big fan of soba noodle dishes so this one has gone straight on the high-rotation list. These teriyaki tofu soba noodles are easy to make, full of flavour and are delicious both hot and cold. Add veggies of your choice and you really can’t go wrong!
I based this off a Cook Republic recipe
For the teriyaki dressing
- ¼ cup soy sauce
- ¼ cup cooking sake
- ¼ cup mirin
- 1tbs brown sugar
- 2tsp ginger
- 1tbs miso paste
For the tofu
- 450g firm tofu
- 3tbs cornflour
- 1tsp salt
- 1tsp black pepper
- 2tbs oil
- 270 g dry soba noodles
- 2 baby bok choi
- 300 g edamame beans
- 2 carrots
- Sesame Seeds
- Make the dressing by combining the soy sauce, sake, mirin and sugar in a small saucepan. Bring to boil then simmer for 8-10 minutes to let the sauce thicken
- Remove from the heat and cool slightly before stirring in the ginger and miso paste. Set aside
- Press the tofu to remove as much liquid as possible, then cut into thick pieces. Toss in the cornflour, salt and pepper until well coated.
- Heat the oil in a large frying pan and cook the tofu until golden on all sides. Set aside
- Meanwhile, cook the noodles according to their package directions, then rinse under cold water. Pop them in a bowl of cold water until ready to use.
- Roughly chop the bok choi and cook in the fry pan until wilted and then set aside
- Cook the edamame in boiling water until just cooked, then drain and combine with the bok choi
- Thinly slice the carrots
- Drain the noodles then combine with the tofu and vegetables in a large bowl. Pour over the dressing and gently toss to coat
- Serve topped with fresh coriander leaves and sprinkle with sesame seeds
Ok, that looks like a lot more ingredients and steps to make these teriyaki tofu soba noodles than it feels in reality! I promise there’s nothing complex about this, and you can absolutely multi-task many of the steps which certainly speeds things up!
You can also mix up the veggies to use whatever you have on hand. I keep edamame in the freezer so almost always use them, but capsicum, beans and cabbage have all made appearances in the past too!
I love that this keeps well for a couple of days – it made for an excellent work lunch, that’s for sure. You can enjoy these teriyaki tofu soba noodles cold or warm, I tend to mix it up depending on what I’m feeling each day! Either way it sure is delicious!