Chilled Sesame Soba and Tofu
Updated March 12, 2026
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 20 min
- Rating
- Comments
- Read comments
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Ingredients
1 (8- to 9.5-ounce) package soba noodles
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds, plus more for garnish
2 garlic cloves
7 to 8 ounces firm tofu, patted dry
2 Persian cucumbers, thinly sliced (or 2 cups thinly sliced cabbage)
Salt
Cilantro, for serving, optional
Preparation
- Step 1
Bring a medium pot of water to a boil and cook the soba noodles for 5 to 8 minutes (or according to package directions), until al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky. With paper towels or a clean kitchen towel, pat them dry and set aside.
- Step 2
While the noodles cook, add the olive oil, soy sauce, vinegar, sesame oil and sesame seeds to a large bowl. Finely grate the garlic into the bowl and then whisk very well to combine.
- Step 3
Add the noodles and cucumbers to the sauce, season with salt and toss to combine. Taste and adjust for more salt, if needed.
- Step 4
Transfer the noodle mixture to serving bowls. With your hands, crumble the tofu into small bite-size pieces over the noodles, sprinkle sesame seeds on top and drizzle with any remaining noodle sauce. Sprinkle with cilantro and drizzle with olive oil, if desired. Serve immediately or refrigerate in a covered container for up to 2 days.
Private Notes
Comments
This was delicious and so easy! I’m trying to get myself to like tofu a little more (I find it a little bland), so I made one small adjustment and marinated the tofu in the sauce rather than the noodles and cucumbers and it was one of the most delicious cold noodle dishes I’ve ever had!
Sheesh! That’s a lot of calories! May reduce oil and take out noodles and just enjoy a delicious tofu salad. Flavour and satiety without the excess.
Inspired! TY! I used the basic recipe and switched up a few things adding to the marinade: worcester sauce, hoisin sauce, grated ginger, PB Using what I had for the veggies: shredded carrots and zucchini, minced red onion, radish, arugula, cilantro and red peppers. Sprinkled chopped salted peanuts with sesame. Sans tofu
Love this recipe. I add shelled edamame and it makes four very filling servings.
Agree that oil should be reduced; I adjusted by adding additional grated carrots and cabbage to help balance the dressing. But easy and tasty, going to go into rotation for sure.
Made this tonight with cucumbers and it was ok. We must have used too much garlic or the cloves were too large - it was pretty overpowering. Marinated half of the tofu and topped with non-marinated. Would make again but maybe add some ginger and a titch of honey and less garlic. Good use of tofu.