Soba Salad with Asian Vegetables and Golden Tofu
Soba Salad with Asian Vegetables and Golden Tofu

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This Recipe

  • Skill Level: Intermediate
  • Serves: 6
  • Start to Finish: under 1 hour
  • Prep: 25 minutes
  • Cook: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 522kcal (26%)
  • 1720mg (72%) Sodium
  • 88g Carbs
  • 9g Fiber
  • 11g (16%) Fat
  • 2g (8%) Saturated Fat
  • 16g Sugars
  • 29g Protein
  • 617mg (62%) Calcium
  • 6mg (34%) Iron
522kcal (26%)1720mg (72%)88g9g11g (16%)16g29g2g (8%)
When a craving for Asian food strikes, get out the chopsticks and dig into this! Soba (buckwheat noodles) pack fiber, folate, iron, and zinc.


  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 2 tablespoons orange juice
  • 1 tablespoons rice wine vinegar
  • 1 tablespoons fresh-peeled ginger, minced
  • 2 cloves garlic, minced
  • 2 1/2 teaspoons toasted sesame oil
  • 8 1/2 ounces soba or whole-wheat spaghetti, uncooked
  • 4 cups broccoli florets
  • 1 10-ounce package frozen baby peas
  • 2 cups cucumber, diced
  • 1 15-ounce can baby corn, drained
  • 1 8-ounce can sliced water chestnuts, drained
  • 1 pound firm tofu, cut into bite-size cubes
  • 6 cups purple cabbage, shredded



1. In a small bowl, whisk together first 8 ingredients for dressing. Set aside. 2. Boil a large pot of water. Add soba or whole-wheat spaghetti; cook for 4 minutes. 3. Add broccoli; cook for 4 more minutes. Add peas; drain. Place in a large bowl to cool. When mixture is cool, add diced cucumber, baby corn, and water chestnuts. 4. Heat oil in a medium nonstick skillet over medium heat. Add tofu. Saute for 5 minutes on each side or until golden. (Use chopsticks to turn tofu over.) 5. Pour 2/3 of the dressing over noodle mixture and gently toss to mix. Place a portion of soba salad in the center of 6 large plates. Top with tofu and surround with a ring of shredded purple cabbage. Drizzle salads with remaining dressing.
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