Soba Noodle Salad with Tofu

This noodle salad mixes crisp veggies, soba noodles, and tofu in a sweet and tangy dressing.

  • Servings
  • Prep Time
    10 Min
  • Cook Time
    5 Min

Cooking Directions

  • Cook noodles in a large pot following package directions
  • Drain noodles and rinse well under cold water. Set aside and refrigerate.
  • Spray oil on a non-stick pan and grill tofu. Set aside and refrigerate.
  • Whisk all ingredients for dressing.
  • Toss together noodles, cucumber, and red bell pepper.
  • Add tofu strips and mix well.


  • 1 House Foods Extra Firm Tofu; drained, pressed and cut into ½ inch strips
  • 8 oz. soba noodles, uncooked
  • 1 medium cucumber, cut into 1/8-inch-thick julienne strips
  • 1 medium bell peppers, julienned


  • ⅓ cup sushi rice vinegar
  • ¼ cup lime juice
  • 2½ tbsp. sesame oil
  • 2 Tbsp. soy sauce
  • 3 tsp. sugar
  • 2 Tbsp. ginger, minced
  • 2 Tbsp. scallions, minced
  • 2 Tbsp. roasted sesame seeds


Amount per serving
Calories 149
% Daily Value*
Fat 5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 365mg
Carbohydrates 16g
Fiber 2g
Sugar 4g
Protein 11g

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