Soba, Tofu & Crunchy Vegetable Bowl

Name: Soba, Tofu & Crunchy Vegetable Bowl
Yield: 4 main-course portions
Ingredients: 250 g Soba noodles; 400 g Firm tofu, cubed; 200 g Carrot, julienne; 250 g Cucumber, julienne; 200 g Shelled edamame; 150 ml Miso & Lime Dressing; 20 g Coriander leaves; 10 g Sesame seeds; 20 ml Vegetable oil

Cool soba, golden tofu and crisp vegetables with miso, lime and sesame.

Soba, Tofu & Crunchy Vegetable Bowl prepared as described in the recipe

Cool soba, golden tofu and crisp vegetables with miso, lime and sesame.

Written for 4 main-course portions

Cook this

Ingredients

Serves

Soba noodles250 g
Firm tofu, cubed400 g
Carrot, julienne200 g
Cucumber, julienne250 g
Shelled edamame200 g
Miso & Lime Dressing150 ml
Coriander leaves20 g
Sesame seeds10 g
Vegetable oil20 ml

Method

Cook soba according to the packet, rinse under cold water and drain thoroughly. Boil edamame separately for 4 to 5 minutes and chill.
Pan-fry tofu in oil for 8 minutes until golden.
Toss noodles with half the dressing, then arrange vegetables, edamame and tofu over them.
Finish with coriander, sesame and remaining dressing.

Chef’s notes

Most soba contains wheat; only label-verified 100% buckwheat noodles support a gluten-free adaptation.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Sesame. Soy. Wheat.

Vegan

Last refined · October 2026