Naked Tofu With Cold Sesame Soba Noodles

Recipe from Susan Simon

Adapted by Marian Burros

Published August 22, 1995

Total Time
25 minutes
Rating
4(69)
Comments
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Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with. —Marian Burros

Featured in: EATING WELL; Fresh Tofu: Safe Cooks Buy Carefully

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Ingredients

Yield:4 servings

  • 8 ounces soba noodles

  • 2 tablespoons sesame seeds

  • 3 tablespoons reduced-sodium soy sauce

  • 2 tablespoons rice-wine vinegar

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon brown sugar

  • 1 tablespoon smooth peanut butter

  • 1 teaspoon chili paste with garlic

  • 1-pound package firm tofu, drained and cut into ½-inch dice

  • 3 scallions, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

51 grams carbs; 454 calories; 6 grams monosaturated fat; 9 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 4 grams fiber; 901 milligrams sodium; 31 grams protein; 3 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

  1. Step 1

    Cook noodles according to package directions until they are tender but firm. Drain and rinse under cold water and refrigerate in a bowl of cold water until almost ready to serve.

  2. Step 2

    Toast the sesame seeds in a toaster oven (watch carefully, because they burn quickly).

  3. Step 3

    Combine the soy sauce, vinegar, sesame oil, brown sugar, peanut butter and chili paste.

  4. Step 4

    To serve, drain the noodles well and combine with the tofu, most of the sesame seeds and most of the scallions, reserving a little for topping. Stir in the sauce; spoon into serving bowl and garnish with remaining sesame seeds and scallions.

Tip

  • A 1-pound package contains water and about 13 ounces of tofu.

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Ratings

4 out of 5
69 user ratings
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Comments

Will

Have made this a few times now. Great with a few extras like sliced peeled cucumber and bean sprouts

cheching

This dish was infinitely better after the water had been pressed out of the tofu. Otherwise, the sauce gets completely diluted by all the water leeching out of the raw tofu.

Sheri I

Added julienned carrot and cucumber. Yum!!!

Sheri I

@Sheri I On further consideration, I would tweak the dressing recipe to 2 T. each soy sauce, vinegar, peanut butter, and sesame oil. It needs a bit more “heft” both in texture and flavor.

Laura G.

A nice version. Julienned cucumber is a good add. Used the stated amount of sauce for about 1/2 the noodles. Subbed honey for sugar.

Katie

I like to add in veggies sauteed with garlic and onion to make this a full meal. Spinach and broccoli are particularly good.

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Credits

Adapted from Susan Simon of Suechef, Hawthorne, N.J.

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