This recipe comes from the January 2011 issue of House&Home magazine. It’s one of the recipes that my mom and I made together when I was home visiting last month. It’s a great little meal and we really liked the contrast of hot and cold in our little soba noodle bowls.
We managed to find 100% buckwheat soba noodles at the health food store for my mom because she avoids gluten. Try and do the same for the Panko (Japanese breadcrumbs) if it’s an issue for you.
Updates
December 11, 2013 – Readers have been asking me how I get my vegetables so thin. For this recipe, I use a sharp knife to thinly cut the red pepper, cabbage, and snow peas. And I swear by a Julienne Peeler.
PrintHot & Cold Soba Noodle Salad
- Yield: 4 1x
- Category: Salad, Main
- Cuisine: Asian, Japanese
Ingredients
Scale
Soba Noodle Ingredients
- 300 g package soba noodles (look for 100% buckwheat if you have gluten allergies)
- 2 cups colourful julienned vegetables, including carrots, red pepper. cabbage, and snowpeas, resting in ice water to stay crisp
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp mirin (sweet cooking wine)
- 1 tsp fresh ginger, peeled and minced
- 1/2 tsp sesame oil
Crispy Tofu Ingredients
- 1 16 oz pkg firm tofu, cut into 8 even pieces.
- 1/2 cup vegetable oil
- 3 to 4 tbsp cornstarch (or rice flour)
- 1/3 cup panko (Japanese bread crumbs) (look for gluten-free ones if you have allergies)
- 2 green onions, finely chopped
- 2 tsp toasted sesame seeds
- 1 tsp tamari or soy sauce (look for gluten-free if you have allergies)
Instructions
- In a medium pot of salted boiling water, cook the noodles following the directions on the package, approx. 5 to 6 minutes. Drain in a colander and rinse under cold water to prevent sticking. Drain again and let cool.
- Drain and dry prepped vegetables on paper towel.
- To make dressing, in a small bowl, whisk together rice vinegar, soy, mirin, ginger and sesame oil. Toss noodles with dressing and vegetables. Set aside.
- To make crispy tofu, heat vegetable oil on medium high in a wok or large frying pan. While the oil is heating up, dip each piece of tofu in cornstarch, making sure all sides are coated. Pat off excess starch, the press the tofu in panko. Cook in oil until tofu is lightly browned. Drain on paper towel.
- Put soba noodle salad on a serving dish and top with hot tofu, green onion, sesame seeds and soy sauce. Serve immediately.
Notes
Source: House & Home Magazine
Do you press the tofu to remove moisture? Thanks
Making this bad boy for dinner tonight, can’t wait!!
I hope you enjoy it 🙂
ooooh… I will be trying this for dinner one night this week Ange… another top find!! Much love from the southern hemisphere 🙂
★★★★★
I found your blog a couple of weeks ago and have enjoyed perusing it. This was the first recipe I made from your blog, and it was beyond tasty! I felt like I was eating in a gourmet vegan restaurant! Thank you for the delicious recipe and I can’t wait to try more of them! Love your photos, too – everything looks so fresh and bright.
Yay! I’m so glad you liked it. I don’t think many folks have tried it due to all the steps involved, but I agree – it tastes like something you’d get at a fancy vegan and/or Japanese restaurant. Thanks so much for trying it and taking the time to comment 🙂
Mmm, yum! Soba noodles (hot or cold) is my ultimate comfort food. I love the addition of crispy tofu. 🙂
Glad you like it – let me know if you try it 🙂
This looks incredible. My sister has to eat GF and she was so happy when she found GF panko so she could use in dishes like this.
Thanks Heather – GF panko would be a life-saver! Let me know if you guys try this and what ya think! 🙂
Spotted you on paper.li, where I’m featured too. Love your recipe & have bookmarked it to try soon. I pan fry & bake tofu for extra (any!) flavour & your take looks gorgeous.
Hi Kellie – Thanks for your comment! I’m going to go and check out your blog now… 🙂
That looks delish! Crumbed tofu and I are currently having a love affair. I will be stealing this recipe very soon – sounds great for a warm summer night!
Hi Arly – Thanks for your comment! Let me know when you make it and what you think of it 🙂
stunning photos, Angela! and this looks so colorful and tasty – I know I would love the flavors.
Thank you so much Kristina 🙂