Dinner

Soba Noodle and Edamame Salad with Grilled Tofu Recipe

ByJack Voss November 19, 2025November 19, 2025

Introduction

This refreshing soba noodle and edamame salad with grilled tofu is a perfect light meal or side dish. Packed with vibrant vegetables and a tangy dressing, it’s both nutritious and full of flavor. Ideal for warm days or whenever you want a healthy, satisfying dish.

Two white bowls sit on a white marbled surface covered with a soft gray and white striped cloth. Each bowl holds a fresh, colorful salad layered with green leaves, edamame, and spiralized pale noodles at the bottom. On top are two pieces of grilled tofu with visible char marks, angled across the bowl. Bright red chili pieces and cilantro leaves add pops of color throughout. A pair of wooden chopsticks with silver tips rests beside the front bowl. A woman's hand gently holds a pair of chopsticks near the top right of the frame. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

140g soba noodles
300g fresh or frozen podded edamame (soy) beans
4 spring onions, shredded
300g bag beansprouts
1 cucumber, peeled, halved lengthways, deseeded with a teaspoon and sliced
250g block firm tofu, patted dry and thickly sliced
1 tsp oil
Handful coriander leaves, to serve
3 tbsp mirin
2 tsp tamari
2 tbsp orange juice
1 red chilli, deseeded if you like, and finely chopped

Instructions

Step 1: Combine the mirin, tamari, orange juice, and chopped red chilli in a small saucepan. Heat gently and simmer for 30 seconds, then remove from the heat and set aside to keep warm.
Step 2: Cook the soba noodles according to the package instructions. Add the edamame beans during the last 2 minutes of cooking. Drain and rinse the noodles and edamame under very cold water, then drain thoroughly.
Step 3: Transfer the noodles and edamame to a large bowl. Add the shredded spring onions, beansprouts, sliced cucumber, and drizzle with sesame oil. Pour in the warm dressing and toss gently to combine. Season to taste if desired.
Step 4: Brush the tofu slices with the vegetable oil and season lightly. Grill or griddle the tofu for 2–3 minutes on each side, turning carefully to keep the slices intact.
Step 5: Arrange the grilled tofu on top of the salad. Scatter with coriander leaves before serving.

Tips & Variations

For extra crunch, add toasted sesame seeds or chopped nuts to the salad.
Substitute tamari with soy sauce if you don’t require a gluten-free option.
Try marinating the tofu in some of the dressing before grilling for deeper flavor.
Use fresh chili if you prefer more heat, or omit for a milder taste.

Storage

Store the salad and tofu separately in airtight containers in the refrigerator for up to 2 days. Reheat the tofu gently under a grill or in a pan before serving. The salad is best served cold or at room temperature and may lose crunch if left too long.