Dinner

Soba Noodle & Edamame Salad with Grilled Tofu Recipe

ByJake Silas November 18, 2025November 18, 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 combines textures and flavors that are both satisfying and nutritious.

The image shows two white bowls of a fresh salad placed on a gray and white striped cloth, over a white marbled surface. Each bowl contains layers starting with green edamame and sliced cucumbers at the bottom, followed by a layer of noodles and fresh green herbs. On top, there are two thick slices of grilled tofu with visible char marks, drizzled lightly with sauce, and garnished with small red chili pieces and cilantro leaves. Wooden chopsticks rest parallel to the bowls on the cloth. The overall look is clean, fresh, and colorful with a mix of green, white, and red tones. 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 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 (optional) and finely chopped

Instructions

Step 1: In your smallest saucepan, combine mirin, tamari, orange juice, and red chilli. Heat gently and simmer for 30 seconds, then remove from the heat and set aside.
Step 2: Cook soba noodles according to package instructions. During the last 2 minutes of cooking, add the edamame beans. Drain the noodles and beans, then rinse them under very cold water to stop the cooking. Drain thoroughly.
Step 3: Transfer the noodles and edamame to a large bowl. Add shredded spring onions, beansprouts, sliced cucumber, and a drizzle of sesame oil. Pour in the warm dressing and toss everything together gently. Season with salt and pepper if desired.
Step 4: Brush the tofu slices with oil and season lightly. Grill or griddle for 2 to 3 minutes on each side, turning carefully as the tofu is delicate.
Step 5: Top the salad with the grilled tofu slices, scatter coriander leaves over, and serve immediately.

Tips & Variations

For extra crunch, add toasted sesame seeds or chopped peanuts before serving.
If you prefer a spicy kick, leave the chilli seeds in or add a splash of chili oil to the dressing.
Swap firm tofu for tempeh if you want a nuttier flavor and firmer texture.

Storage

Store the salad and tofu separately in airtight containers in the fridge for up to 2 days. Reheat the tofu gently in a pan or microwave before serving. The salad is best eaten fresh but can be enjoyed cold or at room temperature.

How to Serve

Two white bowls filled with fresh, colorful salad sit on a white marbled surface with a gray and white striped cloth beneath them. Each bowl contains two slices of grilled tofu with dark grill lines, placed on top of a bed of mixed greens, light green cucumber slices, bright green edamame, thin light gray noodles, and red chili pieces. Fresh green herbs add a pop of color on top. A pair of wooden chopsticks rests next to the bowls, aligned on the striped cloth. In the background, a woman's hand delicately holds one of the bowls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried edamame beans instead of fresh or frozen?

Dried edamame must be soaked and cooked before use, so fresh or frozen podded edamame is recommended for convenience and texture.

How do I prevent the tofu from sticking to the grill?

Make sure to oil the tofu well and your grill or griddle is preheated. Using a non-stick grill pan or lightly oiling the grill surface helps turn the tofu easily without sticking.