Sesame-Ginger Tofu Soba Noodle Salad



25 min


30 min



Sesame-Ginger Tofu Soba Noodle Salad

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Calling all noodle-lovers—this hearty salad is packed with crisp veggies, flavourful tofu and sautéed spinach.


  • 1 454-g pkg medium tofu , drained
  • 180 g soba noodles , (about two 1-in.-diameter bundles)
  • 1/4 cup maple syrup
  • 1/4 cup seasoned rice vinegar
  • 2 tbsp grated ginger
  • 2 tbsp sesame seeds , toasted
  • 4 tsp sesame oil
  • 2 tsp canola oil
  • 4 garlic cloves , minced
  • 1 142-g-pkg baby spinach
  • 4 tsp sodium-reduced soy sauce
  • 3 mini cucumbers , cut in matchsticks
  • 1 cup carrot , cut in matchsticks
  • 2 green onions , thinly sliced


  1. Cut tofu in half horizontally and then cut each piece into 1-in.-thick rectangles. Lay on a paper-towel-lined plate and set aside to drain.
  2. Cook noodles in a large pot of boiling water, following package directions but omitting salt, until tender, 4 min. Drain, then rinse under cold water to remove excess starch.
  3. Stir maple syrup with vinegar, ginger, sesame seeds and sesame oil in a large bowl. Add tofu. Set aside.
  4. Heat a large frying pan over medium. Add canola oil, and then garlic. Cook for 1 min. Add spinach, in batches if necessary, and cook until wilted, about 1 min. Stir in soy sauce.
  5. Divide soba among 4 bowls. Top with spinach, cucumbers, carrots and tofu. Drizzle remaining dressing overtop. Sprinkle with green onions.

Kitchen tip

Frozen-then-thawed tofu takes on a light, chewy texture that soaks up soups and dressings well.

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