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Soba Salad with Asian Vegetables and Golden Tofu

Soba Salad with Asian Vegetables and Golden Tofu


  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 2 tablespoons orange juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon 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.

Nutrition Information

Per serving: 522 kcal cal., 11 g fat (2 g sat. fat), 1720 mg sodium, 9 g fiber, 16 g sugar, 29 g pro., 617 mg calcium, 6 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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