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Soba noodle and grilled tofu salad with sliced cucumbers, cherry tomatoes, peanuts and mushrooms in a white bowl on a white table with wooden chopsticks

Soba Noodle & Grilled Tofu Salad

mushrooms, pickled cucumber, peanuts

STARS

Vegetarian cuisine can be some of the most adventurous food. This refreshing soba noodle and grilled tofu salad offers a variety of flavors. The cooling tang of pickled cucumber, the acidity of cherry tomatoes, the earthiness of oyster mushrooms and the smokiness of roasted peanuts make for one lively dinner. Serve peanut-lime dressing on the side and sprinkle with furikake, a mixture of nori seaweed and sesame seeds for crunch. Carnivores, this is one where jealousy is appropriate.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Cucumber Pickles

  • 2 japanese cucumbers, sliced into half-moons
  • ½ cup rice wine vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon chile flakes

Tofu and Mushrooms

  • 1 7.5-ounce package firm tofu, drained and diced into ½-inch cubes
  • 2 tablespoons chile sauce
  • 2 tablespoons canola oil
  • 1 pound oyster mushrooms, cleaned

Soba Noodles

  • 8 ounces soba noodles
  • 1 teaspoon sesame oil

Peanut dressing

  • ¼ cup creamy peanut butter
  • 2½ tablespoons soy sauce
  • 3½ tablespoons brown sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon chili paste
  • 4 teaspoons fresh minced ginger
  • 2 teaspoons water
  • Salt and pepper to taste

Serving

  • 1 cup cherry tomatoes, halved
  • 4 scallions, minced
  • ¼ cup roasted crushed peanuts
  • 4 teaspoons furikake
Directions
1
Place the cucumbers in a heatproof bowl. In a small saucepan, bring the rice vinegar, water, sugar, salt and chile flakes to a boil, stirring to dissolve the salt and sugar. Pour the hot liquid over the cucumbers and marinate overnight, or allow to cool fully to room temperature
2
Preheat the oven to 400°F. 
3
Toss the tofu with chile sauce and 1 tablespoon oil on a baking sheet. Roast for 15-20 minutes, until beginning to brown. Toss halfway through. 
4
Toss the mushrooms with the remaining oil on a second baking sheet and roast for 8-10 minutes, or until tender. 
5
Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain, return to the pot and toss with sesame oil. 
6
For the peanut dressing, mix all the ingredients together using an immersion blender or food processor.  This can also be done by hand using a whisk, medium-sized bowl and some effort! Season to taste with salt and pepper.
7
To serve, divide the noodles between bowls. Top with chili tofu, roasted mushrooms, cherry tomatoes, peanut dressing, scallions, crushed peanuts and furikake.

Soba Noodle & Grilled Tofu Salad

mushrooms, pickled cucumber, peanuts

STARS

Vegetarian cuisine can be some of the most adventurous food. This refreshing soba noodle and grilled tofu salad offers a variety of flavors. The cooling tang of pickled cucumber, the acidity of cherry tomatoes, the earthiness of oyster mushrooms and the smokiness of roasted peanuts make for one lively dinner. Serve peanut-lime dressing on the side and sprinkle with furikake, a mixture of nori seaweed and sesame seeds for crunch. Carnivores, this is one where jealousy is appropriate.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Cucumber Pickles

  • 2 japanese cucumbers, sliced into half-moons
  • ½ cup rice wine vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon chile flakes

Tofu and Mushrooms

  • 1 7.5-ounce package firm tofu, drained and diced into ½-inch cubes
  • 2 tablespoons chile sauce
  • 2 tablespoons canola oil
  • 1 pound oyster mushrooms, cleaned

Soba Noodles

  • 8 ounces soba noodles
  • 1 teaspoon sesame oil

Peanut dressing

  • ¼ cup creamy peanut butter
  • 2½ tablespoons soy sauce
  • 3½ tablespoons brown sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon chili paste
  • 4 teaspoons fresh minced ginger
  • 2 teaspoons water
  • Salt and pepper to taste

Serving

  • 1 cup cherry tomatoes, halved
  • 4 scallions, minced
  • ¼ cup roasted crushed peanuts
  • 4 teaspoons furikake

Directions

1
Place the cucumbers in a heatproof bowl. In a small saucepan, bring the rice vinegar, water, sugar, salt and chile flakes to a boil, stirring to dissolve the salt and sugar. Pour the hot liquid over the cucumbers and marinate overnight, or allow to cool fully to room temperature
2
Preheat the oven to 400°F. 
3
Toss the tofu with chile sauce and 1 tablespoon oil on a baking sheet. Roast for 15-20 minutes, until beginning to brown. Toss halfway through. 
4
Toss the mushrooms with the remaining oil on a second baking sheet and roast for 8-10 minutes, or until tender. 
5
Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain, return to the pot and toss with sesame oil. 
6
For the peanut dressing, mix all the ingredients together using an immersion blender or food processor.  This can also be done by hand using a whisk, medium-sized bowl and some effort! Season to taste with salt and pepper.
7
To serve, divide the noodles between bowls. Top with chili tofu, roasted mushrooms, cherry tomatoes, peanut dressing, scallions, crushed peanuts and furikake.