Japanese Style Tofu with a Radish, Cucumber & Soba Noodle Salad

Tofu is derived from soybean, which is exceptionally high in protein. It is one of only two known plant foods (the other is amaranth seed) to contain all the essential amino acids (organic compounds that combine to form protein), similar to those found in meat.

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    Firm Tofu 65.0 grams

    Firm Tofu

    Soba Noodles 35.0 grams

    Soba Noodles

    Spring Onions 38.0 grams

    Spring Onions

    Cucumbers 65.0 grams


    Edamame Beans 65.0 grams

    Edamame Beans

    Bean Sprouts 75.0 grams

    Bean Sprouts

    Ginger 5.0 grams


    Red Radish 20.0 grams

    Red Radish

    Coriander 5.0 grams


    Japanese Style Soy Dressing by Let's Cook 15.0 ml

    Japanese Style Soy Dressing by Let's Cook

    • Time : 20.0 mins
    • |
    • Calories: 379.0 kcal
    • |
    • Protein : 26.0 g
    • |
    • Fat : 7.0 g
    • |
    • Carb. : 63.0 g
    : Your Kitchen Essentials
    Utensils: Pan : Large Mixing Bowl |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Cucumber: split in half lengthwise, scoop out the seeds in the middle. Then slice it into juliennes
    - Red Radish: slice them as thinly as you can or as you’d like
    - Spring onions: slice them fine
    - Coriander: roughly chop. Don’t chop it too fine otherwise it is likely to bruise
    - Ginger: peel and julienne
    - Bean sprouts: Just wash and dry.
    : Boil the Noodles
    Fill some water into a large pot, bring it to a boil. Once it starts to boil, add the soba noodles. Stir them so that they go underwater and let the water return to a boil. Set a timer for 4 minutes. Note: Unlike pasta, Soba Noodles do not need to be cooked in salted water.
    Once the timer goes off, put the edamame beans into the water along with the noodles. Set the timer for 2 minutes more. Let them all boil together. Once the timer goes off, check the noodles to see if they’re done. If they’re as chewy as you’d like, take them off the fire. Drain them and rinse them (and the beans) in cold water. Keep it aside.
    : Grill, Assemble, Plate and Serve
    Grill the Tofu:
    Heat a small pan. Add a tablespoon of oil. Grill the tofu for a minute on each side, just to colour it. Take it off the fire and let it cool before cutting it into medium sized cubes.

    Assemble the Salad:
    In a large mixing bowl (big enough to hold all the ingredients) combine; noodles and beans, spring onions, cucumbers, ginger, radishes and coriander. Add Japanese style soy dressing to the mixture and then mix them thoroughly.

    Plate and Serve:
    Portion out the salad on to a plate and then top it with the bean sprouts and tofu and serve.