Chilled Sesame Soba and Tofu
Updated March 12, 2026
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
1 (8- to 9.5-ounce) package soba noodles
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds, plus more for garnish
2 garlic cloves
7 to 8 ounces firm tofu, patted dry
2 Persian cucumbers, thinly sliced (or 2 cups thinly sliced cabbage)
Salt
Cilantro, for serving, optional
Nutritional analysis per serving (2 servings)
103 grams carbs; 955 calories; 24 grams monosaturated fat; 15 grams polyunsaturated fat; 7 grams saturated fat; 49 grams fat; 4 grams fiber; 2321 milligrams sodium; 41 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of water to a boil and cook the soba noodles for 5 to 8 minutes (or according to package directions), until al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky. With paper towels or a clean kitchen towel, pat them dry and set aside.
- Step 2
While the noodles cook, add the olive oil, soy sauce, vinegar, sesame oil and sesame seeds to a large bowl. Finely grate the garlic into the bowl and then whisk very well to combine.
- Step 3
Add the noodles and cucumbers to the sauce, season with salt and toss to combine. Taste and adjust for more salt, if needed.
- Step 4
Transfer the noodle mixture to serving bowls. With your hands, crumble the tofu into small bite-size pieces over the noodles, sprinkle sesame seeds on top and drizzle with any remaining noodle sauce. Sprinkle with cilantro and drizzle with olive oil, if desired. Serve immediately or refrigerate in a covered container for up to 2 days.
Private Notes
Comments
This was delicious and so easy! I’m trying to get myself to like tofu a little more (I find it a little bland), so I made one small adjustment and marinated the tofu in the sauce rather than the noodles and cucumbers and it was one of the most delicious cold noodle dishes I’ve ever had!
@Jeanette this is just sad. Eat some noodles. Buckwheat soba is a healthy option. Full of fiber and other nutrients. Portion size is important.
Halved the recipe for an easy, elegant lunch. Marinated cukes in the sauce for 30 minutes. Extracted water from tofu hunks by boiling in salted water for 10 minutes (science!). Had half an avocado in the fridge from last night’s dinner, so large diced and added it. Simple and delicious! Will be making again and again.
I think my tofu was too wet. It turned out kind of soggy and I’m finding that the texture is hard to stomach. I love the flavor. I always undercook my noodles a little because I like them firmer; still too mushy. I may try again and be more mindful about the tofu or sear it before adding.
Loved this! I did sear the tofu after marinating it for about 30 minutes in the sauce (I used 1/4 cup of sauce for this, and still had plenty left to coat the noodles). This will definitely be a go-to when I need a quick and delicious meal!
Too oily, next time I’ll cut the oil by half. Otherwise delish! I also marinated the tofu instead of the noodles/cucumbers like some others have said. left out the salt on the cucumbers too bc the soy sauce was plenty salty, and added thai basil along with the cilantro.