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Soba noodle salad with grilled tofu

Savory recipes Spring Summer Under 30 minutes Vegan Végétarienne Easy Casserole Wok
Prep time
10 minutes
Cooking time
5 minutes
4 people


  1. The pasta: cook for 2 to 3 minutes in a pot of boiling water, then drain and rinse so it doesn't stick.
  2. The tofu: brown in a frying pan with a drizzle of oil over high heat. Set aside.
  3. Dry-roast the cashews in a frying pan for 1 to 2 minutes.
  4. The sauce: brown the chopped garlic, grated ginger, chopped shallots, and Espelette pepper in a wok over high heat. Remove from the heat, deglaze with the soy sauce, then add the rice vinegar, sesame oil, and a dash of water. Set aside.
  5. The vegetables: slice the carrots and zucchini thinly with a mandolin or peeler.
  6. Mix the noodles with the sauce, add the vegetables, snow peas, and chopped green pepper (optional), and sear in the wok. Arrange in a bowl.
  7. Just before serving, add the roasted tofu, sprinkle with the chopped scallions and cilantro leaves, and top with the cashew nuts.


  • 200 g (7 oz) soba noodles
  • 300 g (10.6 oz) tofu
  • 2 shallots
  • 1 clove of garlic
  • 100 g (3.5 oz) snow peas
  • 1 carrot
  • 1 zucchini
  • 1/4 red cabbage
  • 40 g (1.4 oz) cashews
  • 2 scallions
  • 10 sprigs of cilantro
  • 1 green chili pepper
  • 2 cm (3/4 inch) ginger
  • 10 cl (2/5 cup) soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • Pepper




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)



Why use a wok?

This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.


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