Notes: The components of this delightful soba noodle salad are easily adaptable to your personal preferences. I particularly enjoy keeping these types of salads on the simpler side, featuring just one or two fresh herbs, plenty of thinly sliced scallions, crisp cucumbers if available, and a modest amount of protein. Chopped peanuts, leftover grilled steak, or especially our flavor-packed marinated tofu are excellent choices. This recipe provides a fantastic foundation for a healthy, quick, and flavorful meal.

• Soba noodles, dried or fresh (approximately 3 oz. per serving for dried; adjust for fresh)
• Scallions, white and green parts, thinly sliced (about 3 scallions per serving for vibrant flavor)
• Fresh herbs such as mint, cilantro, or Thai basil (1-2 tablespoons minced per serving, or to taste)
• Marinated tofu (3 to 4 oz. per serving), prepared using the recipe detailed below
• Soy dressing, prepared using the recipe detailed below

Instructions

1. Bring a pot of water to a rolling boil. Carefully add the soba noodles, then reduce the heat to a gentle simmer. Soba noodles are more delicate than typical pasta, so a rapid boil can cause them to break. Cook dried noodles for about 4 minutes, and fresh noodles for approximately 1 minute. Immediately drain the noodles and rinse them thoroughly under cold water, using your hands to gently separate and cool them evenly.
2. Allow the rinsed noodles to dry completely in a colander. If necessary, gently pat them dry with paper towels to remove excess moisture. While the noodles are drying, thinly slice the scallions, ideally on the bias for an elegant presentation, and julienne your chosen fresh mint or other herbs.
3. At this stage, you have the flexibility to serve the salad as desired. To maintain distinct textures and flavors, I recommend against tossing the noodles directly with the tofu, as it can create a messy mixture. Instead, first toss the cooked soba noodles with a generous amount of the prepared soy dressing until they are thoroughly coated and glistening. Divide the dressed noodles evenly among serving bowls.
4. Artfully arrange the thinly sliced scallions, fresh mint, and marinated tofu over each bowl of noodles. This allows you to mix the noodles with the herbs and scallions as you eat, and enjoy flavorful bites of tofu alongside.
5. For those who appreciate a kick of heat, serve the soba noodle salad with Sriracha on the side, allowing each diner to customize their spice level.

Note: I highly recommend preparing a double batch of this incredible soy dressing. Not only is it fantastic to have on hand for quick meals throughout the week, but it also doubles as an exceptional marinade for tofu. While a sharp knife will work perfectly for mincing, feel free to use a food processor for the garlic and ginger if you’re looking for extra speed. Don’t be deterred by the thought of cleaning the processor for a small amount of ingredients; if you rinse it immediately after processing, it cleans up wonderfully and effortlessly.

• 1/4 cup soy sauce (low-sodium preferred)
• 2 tablespoons rice vinegar (unseasoned)
• 2 tablespoons mirin (sweet rice wine)
• 1.5 tablespoons sesame oil (toasted, for depth of flavor)
• 1–2 cloves fresh garlic, finely minced
• A small nub of fresh ginger, peeled and minced to yield about 1-2 tablespoons
• 1 to 3 teaspoons sugar, adjusted to your preferred level of sweetness
• 1/4 to 1/2 teaspoon crushed red pepper flakes, for a hint of heat
• Sriracha (optional, for an extra spicy kick)

Instructions

1. In a small bowl, combine all the ingredients except for the sugar, crushed red pepper flakes, and Sriracha. Start by adding one teaspoon of sugar and 1/4 teaspoon of the crushed red pepper flakes. Whisk vigorously to ensure all ingredients are well combined. Taste the dressing to assess the balance of flavors.
2. Gradually add more sugar by the teaspoonful or half teaspoonful until it reaches your desired sweetness. I typically find that about 1.5 to 2 teaspoons of sugar provide the perfect balance. Adjust the amount of crushed red pepper flakes to your liking for more heat. If you desire an additional layer of spice, you can stir in a splash of Sriracha directly into the dressing, or alternatively, offer Sriracha as a topping for the noodle salad at the table.

• One 14 oz (approximately) block of firm or extra-firm tofu
• Soy Dressing (recipe provided above, used as a marinade)

Instructions

1. Begin by thoroughly draining the tofu. This is a critical step for allowing the tofu to absorb maximum flavor. Aim to drain it for as long as possible—at least one hour, but ideally longer. A simple method is to place the block of tofu in a colander set over a bowl. Then, place its original packaging or another similar-sized flat object on top of the tofu, weighing it down with a heavy canned good, such as a can of tomatoes. Note: This step can be done well in advance. I often leave mine pressing on the counter all day. If you prefer, you can line a bowl with paper towels, place the tofu on top, weigh it down, and refrigerate it until you’re ready to slice and marinate.
2. Once sufficiently drained, remove the tofu from the colander or plate and pat it completely dry with paper towels. Place the large surface of the tofu block on a cutting board. Using a sharp knife parallel to the short side of the block, slice the tofu into planks about a quarter or half-inch thick. After making four or five cuts, stack these planks on top of one another and cut again into strips of similar thickness. Note: You can cut the tofu into any shape you prefer (cubes, triangles, etc.), but ensure the slices are not too thick, as this will prolong marination time and reduce flavor absorption. Conversely, very thin slices can become fragile and prone to falling apart if marinated for extended periods.
3. Carefully place the sliced tofu into a flat-bottomed container. Pour the prepared soy dressing over the tofu, ensuring all pieces are submerged or well-coated. Allow the tofu to marinate for at least one hour, or for even deeper flavor, leave it overnight in the refrigerator. The longer it marinates, the more incredible the flavor will be.