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Soba Noodle and Tofu Salad
with broccoli / edamame / cashews

Active: 45 Total: 45

These saucy noodles are packed with vegetables and tofu for texture. Serve this salad (or any leftovers) warm, chilled, or at room temperature. 



Sweet and Spicy Dressing:
  • Ginger, fresh - 1 tsp , grated
  • Vinegar, rice - 3 Tbsp
  • Soy sauce, low-sodium - 4 Tbsp
  • Honey - 1 1/2 Tbsp
  • Sriracha - 2 tsp
  • Garlic powder - 1/2 tsp
  • Oil, cooking - 1/3 cup
Soba Noodle and Tofu Salad:
  • Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm thick cubes (vacuum-packed preferable)
  • Broccoli, florets - 1 lb
  • Edamame, shelled - 1 cup (look for pre-shelled in the freezer section to save time)
  • Green onions - 2 stalks , chopped, white and green parts combined
  • Noodles, soba - 8 oz
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Water - 1 Tbsp
  • Sesame seeds - 1 Tbsp
  • Cashews, roasted - 1/2 cup


  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Broccoli - Chop into florets. (Can be done up to 5 days ahead)

  3. Make dressing - Grate ginger. Whisk together ginger, vinegar, soy sauce, honey, Sriracha, and garlic powder. Add cooking oil (portion for dressing) while whisking. (Can be done up to 5 days ahead)

  4. Edamame - Defrost if frozen.

  5. Green onions - Chop green onions, combining green and white parts.

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  1. Bring a large pot of water for the soba noodles to a boil. Cook noodles according to package directions. Drain well and transfer to a large mixing bowl. Add about half of the dressing and toss to combine. (This will keep the noodles from sticking together as they sit.)

  2. While the noodles are cooking, you can start on the tofu. Heat a large skillet or wok with first portion of oil (for salad) over medium heat. Add tofu and let it cook on one side until golden brown. Turn to cook on all sides, seasoning the tofu with some salt as it cooks. Continue cooking until golden and crisp on the outside, 7 to 9 minutes total. Transfer the tofu to the bowl with the noodles.

  3. Return the skillet or wok to heat and add the second portion of oil (for salad). Add the broccoli and water. Cover the pan with a lid and let broccoli steam, covered, until nearly tender, 2 to 3 minutes. Remove the lid and continue cooking broccoli until most of the water has cooked off.

  4. Transfer the broccoli to the bowl with the tofu and noodles. Add the edamame and green onions. Add the remaining dressing, a little at a time, stirring everything together, until the salad is dressed to your liking.

  5. Top the salad with sesame seeds and cashews. Enjoy!



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