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Add this loaded bowl of noodles to your weekly rotation. Earthy buckwheat soba noodles are coated in an umami-rich dressing and finished with roasted broccolini and golden-crisp planks of tofu. The result is a nourishing, satisfying meal with plenty of plant protein and wholesome ingredients.
Each component is prepared separately, allowing the individual flavors and textures to shine before coming together in a balanced, composed bowl. The tofu marinade does double duty as the dressing, tying everything together with savory depth and ensuring flavor in every bite. Serve warm or cold.
Soba noodle bowl with tofu and broccolini
Active time: 30 minutes
Total time: 50 minutes,
plus marinating time
Yield: 4 servings
Marinade:
1/3 cup tamari or soy sauce
2 tablespoons tahini
2 tablespoons toasted sesame oil
2 garlic cloves, grated
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
2 teaspoons finely grated peeled ginger
Bowl:
1 (14-ounce) package extra-firm tofu
1 (8-ounce) package buckwheat soba noodles
3 scallions, sliced diagonally, divided
1 large carrot, cut into matchsticks
1 teaspoon toasted sesame seeds, plus more for sprinkling
8 ounces broccolini, ends trimmed
Vegetable oil
Kosher salt
Fresh cilantro leaves, stems for garnish
Whisk the marinade ingredients in a bowl to combine. Set aside 1/3 cup for the noodles and serving.
Slice the tofu block lengthwise into 4 slices, each about 3/4-inch thick, then cut each slice in half to make 8 squares. Place the tofu squares on a cutting board lined with paper towels or a kitchen towel. Place several layers of paper towels on top (or fold the towel over) and weigh down with another cutting board. Let stand for 15 to 20 minutes to drain.
Once drained, arrange the tofu in one layer in a baking dish. Pour the marinade over and turn the tofu to coat. Refrigerate for 30 minutes to one hour, turning once or twice.
Cook the soba noodles according to package instructions, then drain and rinse under cold water to stop the cooking process. Drizzle 2 tablespoons of the reserved marinade over the noodles and toss to coat. Add half the scallions, carrots and 1 teaspoon sesame seeds, then toss again.
Heat the oven to 425 degrees and line a baking sheet with parchment.
Place the broccolini in a bowl. Lightly drizzle with oil and toss to coat. Spread on the baking sheet and lightly season with salt. Transfer to the oven and roast until lightly charred, 6 to 8 minutes. Remove and cool.
Heat 1 tablespoon oil in a skillet over medium heat. Add the tofu in one layer and cook until golden brown on both sides, 6 to 8 minutes. Transfer to a plate.
Divide the noodles between serving bowls. Arrange the broccolini and tofu over the noodles. Sprinkle the remaining scallions and sesame seeds on top and garnish with cilantro.