Tofu & Sesame Soba Salad

This Tofu & Sesame Soba Salad is fresh, light, and full of flavor.

It’s one of those meals that feels healthy but still totally satisfying.

The noodles are soft, the tofu is golden and crispy on the edges, and the sesame dressing pulls everything together.

I make this when I want something quick but still homemade and special.

It’s simple, colorful, and so good.

Servings: 4
Total Time: 35 minutes

Why I Love This Recipe

The first time I made this salad, I was just trying to clean out my fridge. I had tofu, half a cabbage, and a pack of soba noodles. I tossed everything together with a quick sesame dressing, and it turned into something I’ve made again and again.

Here’s why I keep coming back to it:

• It’s light but still filling
• The flavors get even better after sitting for a bit
• It works warm or cold
• It’s packed with texture—soft noodles, crisp veggies, and golden tofu
• It feels like takeout, but it’s homemade

It’s the kind of meal you can feel good about eating.

What You’ll Need

• 8 ounces soba noodles
• 14-ounce block extra-firm tofu, pressed and cubed
• 2 tablespoons olive oil (divided)
• 1 cup shredded purple cabbage
• 1 cup shredded carrot
• 1/4 cup thinly sliced red onion
• 2 green onions, thinly sliced
• 2 tablespoons sesame seeds

For the dressing:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced

Tools Required

• Large pot
• Colander
• Large skillet
• Mixing bowls
• Whisk
• Knife
• Cutting board
• Tongs or spatula

Instructions

Step 1: Cook the Soba Noodles

Bring a large pot of water to a boil. Add 8 ounces soba noodles and cook according to package directions, about 5–7 minutes. Drain in a colander and rinse under cool water to stop the cooking. Set aside.

Step 2: Cook the Tofu

Pat dry the 14-ounce block of extra-firm tofu and cut into even cubes. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cubed tofu in a single layer. Cook for 8–10 minutes, turning occasionally, until all sides are golden brown and slightly crispy.

Step 3: Make the Dressing

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon grated fresh ginger, and 1 minced garlic clove until smooth and well combined.

Step 4: Toss Everything Together

In a large bowl, add the cooked soba noodles, golden-brown cubed tofu, 1 cup shredded purple cabbage, 1 cup shredded carrot, 1/4 cup thinly sliced red onion, and 2 sliced green onions. Pour the dressing over the top. Toss gently until everything is evenly coated.

Step 5: Finish and Serve

Sprinkle 2 tablespoons sesame seeds over the salad. Toss lightly one more time. Serve in a round bowl.

Why This Recipe Works (Quick Science)

• Pressing and browning the tofu removes moisture and helps it get crispy.
• Rinsing soba noodles with cool water stops cooking and keeps them from getting sticky.
• The sesame oil adds deep flavor because it’s made from toasted seeds.
• The mix of acid (rice vinegar), salt (soy sauce), and sweetness (honey) balances the whole dish.

It’s all about texture and balance.

Macros Information (Per Serving – Approximate)

• Calories: 420
• Protein: 19g
• Carbohydrates: 48g
• Fat: 18g
• Fiber: 5g
• Sugar: 7g

Common Mistakes

• Not pressing the tofu. It won’t get crispy if it’s too wet.
• Overcooking the soba noodles. They can turn mushy fast.
• Skipping the rinse step for the noodles. They’ll clump together.
• Adding too much dressing at once. Start with most of it, then add more if needed.

What to Serve With

• Steamed edamame
• Miso soup
• Fresh cucumber salad
• Grilled shrimp
• Simple fruit on the side

FAQ

Can I make this ahead of time?
Yes. It actually tastes better after a few hours in the fridge.

Can I use regular spaghetti instead of soba?
You can, but soba gives a nutty flavor and better texture.

Is it good cold?
Yes. It’s great straight from the fridge.

Can I bake the tofu instead?
Yes. Bake at 400°F for 20–25 minutes until golden.

Leftovers and Storage

Store in an airtight container in the fridge for up to 4 days. If it looks dry the next day, drizzle a little extra soy sauce or sesame oil and toss before serving.

Final Thoughts

This Tofu & Sesame Soba Salad is simple, fresh, and full of flavor. It’s one of those recipes you’ll make once and then keep making again. Give it a try, make it your own, and come back to tell me how it turned out. I’d love to hear what you added or changed!