Soba-Noodle Bowl with Tofu

Prep Time:
25 mins
Total Time:
30 mins

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.


  • 12 ounces soba noodles

  • 3 tablespoons reduced-sodium soy sauce

  • ¼ cup fresh lime juice (from 2 to 3 limes)

  • 4 teaspoons chili sauce, such as sambal oelek

  • 4 teaspoons light-brown sugar

  • 1 ½ teaspoons toasted sesame oil

  • Kosher salt

  • 2 tablespoons julienned fresh ginger (from a peeled 2-inch piece)

  • 1 pound asparagus, trimmed

  • 1 pound silken tofu, drained

  • Cilantro leaves and toasted sesame seeds, for serving


  1. 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.

  2. 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.

    soba noodle bowl with tofu recipe plate
    Sidney Bensimon
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