Japanese soba noodles are made with buckwheat flour milled by stone, a technique dating to Edo-period Tokyo street vendors.
Grilled Tofu & Soba Noodles
Dive into a delightful blend of flavors with our Grilled Tofu & Soba Noodles! This vibrant dish combines perfectly charred tofu with nutty soba noodles, making it an ideal choice for your next outdoor adventure or a satisfying midweek meal. Toss in some fresh veggies and a splash of soy sauce for an extra burst of yum that will leave you craving more!
The Story
This dish owes its backbone to Japan's Edo-period soba artisans but gets its punch from Vietnam's nuoc cham logic—pounding garlic, chilies, and herbs into an aggressive paste rather than a timid drizzle, a technique Southeast Asian cooks perfected centuries before anyone in Tokyo thought to grill tofu alongside buckwheat noodles for a proper cross-continental handshake.
Regional Twist
In Japan's Nagano prefecture, famous for buckwheat cultivation, cooks would likely swap serrano peppers for milder shishito peppers and add a splash of dashi to the dressing, softening the heat while keeping the soba noodles' nutty, earthy character as the star ingredient.
Prep
20
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 bunch (about 4 handfuls) of cilantro, stems trimmed
- 2 teaspoons fresh lime juice (10 ml)
- 3 medium cloves garlic
🥩Meat & Seafood(1)
- 16 oz / 450g extra-firm tofu, drained and patted dry (454 g)
🫙Pantry Staples(4)
- 2 teaspoons extra-virgin olive oil, plus a bit more for the tofu (10 ml)
- 3/4 cup / 180 ml extra-virgin olive oil (180 ml)
- 1 teaspoon natural cane sugar (or brown sugar) (5 ml)can use brown sugar
- 12 ounces / 340g dried soba noodles (340 g)
🧂Spices & Seasonings(1)
- scant 3/4 teaspoon fine grain sea salt (3.75 ml)
📦Other(2)
- 3 small serrano peppers, minced
- 3 small/medium shallots
Nutrition (per serving)
Calories
798
Protein
25g
Carbs
69g
Fat
49g
👨🍳 Instructions
- 1
Bring a large pot of water to a boil. Salt generously, then cook the soba noodles per package instructions, being mindful to not overcook them. Drain, run under cold water for a minute, shake off as much extra water as possible, then toss well with the olive oil.
- 2
Place the soba in a large plastic bag and refrigerate overnight, or until you're ready to use them - up to a few days.
- 3
Make the dressing using a mortar and pestle OR a food processor. Pound the garlic and salt into a paste, then work in the shallots one at a time, then the peppers. Then the cilantro a handful at a time. The mixture should be quite smooth.
- 4
Add the sugar, then the lime juice before stirring in the olive oil a bit at a time. Taste and adjust the flavors if need be - more salt, sugar, lime juice, etc.
- 5
Cut the tofu into slabs, rub gently with olive oil and place on a medium-hot grill. Cook until golden brown on one side, flip, and grill the other side as well.
- 6
To assemble, toss the soba noodles with a good amount of the dressing, reserving enough to drizzle generously on top of the tofu. Place the tofu on top of the noodles, and drizzle with more dressing.
💡 Pro Tips
- ✓Press tofu between paper towels with a 5-10 lb weight for 15-20 minutes before grilling to reduce surface moisture below 60%, enabling Maillard browning rather than steaming on the grill.timing15-20 minutes, <60% surface moisture
- ✓Cut tofu into ¾-inch slabs (not cubes) to maximize surface area-to-volume ratio for browning while maintaining structural integrity during flipping; thinner pieces absorb dressing better.technique¾-inch thickness
- ✓Toast soba noodles in a dry wok for 1-2 minutes after chilling to evaporate residual moisture and develop nutty flavor compounds before dressing, preventing the dish from becoming soggy.timing1-2 minutes
- ✓Emulsify the dressing by whisking olive oil into the pounded base at a 1:3 ratio (oil to paste by volume) in a thin stream to create a stable emulsion with 40-45% oil content, preventing separation.technique1:3 oil-to-paste ratio, thin stream incorporation
- ✓Grill tofu at 400-450°F on a medium-hot grate (test by holding hand 2 inches above for 2-3 seconds) for 3-4 minutes per side to achieve 1/16-inch caramelized crust without releasing excess moisture.equipment400-450°F, 3-4 minutes per side
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