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Soba noodle & edamame salad with grilled tofu

Soba noodle & edamame salad with grilled tofu

A star rating of 4.3 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This low-fat, superhealthy supper will have you feeling virtuous all week. If you can't get edamame beans, use broad beans instead

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
low insalt1.24g


  • 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

For the dressing

  • 3 tbsp mirin
  • 2 tsp tamari
  • 2 tbsp orange juice
  • 1 red chilli , deseeded, if you like, and finely chopped


  • STEP 1

    Heat dressing ingredients in your smallest saucepan, simmer for 30 secs, then set aside.

  • STEP 2

    Boil noodles following the pack instructions, adding the edamame beans for the final 2 mins cooking time. Rinse under very cold water, drain thoroughly and tip into a large bowl with the spring onions, beansprouts, cucumber, sesame oil and warm dressing. Season if you like.

  • STEP 3

    Brush tofu with the veg oil, season and griddle or grill for 2-3 mins each side – the tofu is very delicate so turn carefully. Top the salad with the tofu, scatter with coriander and serve

Goes well with

Recipe from Good Food magazine, July 2010

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A star rating of 4.3 out of 5.9 ratings

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