Best 4 Otsu Tofu And Soba Noodle Salad Recipes
Otsu tofu and soba noodle salad, a refreshing and flavorful Japanese dish, is a perfect blend of textures and tastes. The chewy soba noodles, soft and silky tofu, and crunchy vegetables create a delightful contrast, while the tangy dressing adds a burst of flavor. This salad is not only delicious but also incredibly versatile, making it a great choice for lunch, dinner, or even a light snack.
In this article, we'll provide you with three variations of the classic Otsu tofu and soba noodle salad recipe, each offering a unique twist on this beloved dish. From a classic version with a simple dressing to a spicy version with a kick of heat, and a vegan version that caters to plant-based diets, these recipes are sure to satisfy every palate. So, gather your ingredients and get ready to embark on a culinary journey to the heart of Japanese cuisine.
SOBA NOODLE SALAD WITH VEGETABLES AND TOFU
Cooking Light. My daughter's favorite things - noodles and tofu! This is another one of those great clean-out-the-fridge type meals. Use whatever veggies you like or have. Snow peas are a great additon.
Provided by dicentra
Categories Soy/Tofu
Time 15m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.
- To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.
Nutrition Facts : Calories 254.1, Fat 6, SaturatedFat 1.1, Sodium 940.3, Carbohydrate 41.2, Fiber 3, Sugar 15.3, Protein 14.1
SOBA NOODLE & EDAMAME SALAD WITH GRILLED TOFU
This low-fat, superhealthy supper will have you feeling virtuous all week. If you can't get edamame beans, use broad beans instead
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Heat dressing ingredients in your smallest saucepan, simmer for 30 secs, then set aside.
- Boil noodles following the pack instructions, adding the edamame beans for the final 2 mins cooking time. Rinse under very cold water, drain thoroughly and tip into a large bowl with the spring onions, beansprouts, cucumber, sesame oil and warm dressing. Season if you like.
- Brush tofu with the veg oil, season and griddle or grill for 2-3 mins each side - the tofu is very delicate so turn carefully. Top the salad with the tofu, scatter with coriander and serve
Nutrition Facts : Calories 331 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.24 milligram of sodium
SWEET AND SPICY TOFU WITH SOBA NOODLES
If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil's high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What's more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.
Provided by Sarah Copeland
Categories dinner, weekday, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
- Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
- Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
- Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
- Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
- Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 23 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams
SOBA-NOODLE BOWL WITH TOFU
Everyone will adore the combination of cold soba noodles, gingery asparagus, and luscious steamed tofu in this quick and easy dinner that's vegan to boot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 11
Steps:
- Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt.
- Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve.
Tips and Conclusion
Cooking a delicious Otsu Tofu and Soba Noodle Salad is both easy and delightful. Here are some tips and conclusions based on the recipes shared in the article:- Prep Time VS Cook Time: This refreshing salad demands minimal effort while delivering great flavors. Most recipes suggest prepping ingredients separately and combining them when ready to serve, optimizing the balance between prep and cook time.
- Soba Noodles: To enhance the taste and texture of soba noodles, consider using high-quality Japanese buckwheat noodles called "juwari soba". Rinse them under running water before boiling to remove the excess starch, ensuring they retain their distinct flavor and firm texture.
- Tofu: Choosing silken or soft tofu as the protein source is recommended, delivering a smooth, velvety texture that complements the crunchy soba noodles. Ensure the tofu is drained properly by wrapping it in paper towels and gently pressing it to remove excess moisture.
- Dipping Sauce: The traditional dipping sauce for this salad is made with a blend of soy sauce, mirin, and dashi. These ingredients combine to create a savory, slightly sweet, and umami-rich flavor that perfectly complements the tofu and noodles.
- Accompaniments: Feel free to add other ingredients to enhance the salad's flavor and texture. Sliced cucumber, thinly shredded carrots, and chopped green onions are popular additions, contributing freshness and a satisfying crunch. Pickled ginger, sesame seeds, or nori strips can also be used as colorful and flavorful garnishes.
- Customization: This salad offers ample opportunity for customization. If you enjoy spicier flavors, consider adding a dollop of Sriracha or a pinch of red pepper flakes. Alternatively, if you prefer a milder taste, a sprinkling of toasted sesame seeds or a drizzle of sesame oil can provide a subtle nutty flavor.
- Presentation: Arrange the salad components thoughtfully to create a visually appealing dish. Place the drained soba noodles at the base of a serving bowl or plate, then arrange the tofu, vegetables, and herbs on top. Drizzle the dipping sauce over the salad and garnish with sesame seeds or spring onions for an extra touch of elegance.
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