Japanese Tofu Skewers On Soba Recipe

Name: Japanese Tofu Skewers On Soba
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup reduced-sodium soy sauce; 1/2 cup mirin (sweet rice wine); 2 tablespoons toasted sesame oil; 10 to 12 ounces nigari tofu*, cut into 1-in. cubes; 16 small fresh shiitake mushroom caps; 2 tablespoons vegetable oil; 4 green onions, cut into 1 1/2-in. lengths; 12 ounces dried soba noodles; 8 radishes, thinly sliced; 2/3 cup reduced-sodium vegetable broth; 2 teaspoons wasabi paste; 1 teaspoon lemon zest; 1/4 cup lemon juice

Servings: persons

1/2 cup reduced-sodium soy sauce
1/2 cup mirin (sweet rice wine)
2 tablespoons toasted sesame oil
10 to 12 ounces nigari tofu*, cut into 1-in. cubes
16 small fresh shiitake mushroom caps
2 tablespoons vegetable oil
4 green onions, cut into 1 1/2-in. lengths
12 ounces dried soba noodles
8 radishes, thinly sliced
2/3 cup reduced-sodium vegetable broth
2 teaspoons wasabi paste
1 teaspoon lemon zest
1/4 cup lemon juice

1
Heat grill to medium (350u00b0 to 450u00b0).
2
Mix soy sauce, mirin, and sesame oil in a bowl. Add tofu and marinate 10 minutes.
3
Heat a large pot of water to boiling. In a bowl, toss mushrooms in oil to coat.
4
Drain tofu, reserving marinade. Slip cubes onto 4 metal or soaked wooden skewers, alternating with green onions and mushrooms. Thinly slice any leftover onion.
5
Boil noodles in water until al dente, 4 minutes. Drain; rinse well with cold water. Divide noodles among dinner bowls and garnish with radishes and sliced onion.
6
Oil cooking grate, using tongs and a wad of oiled paper towels. Grill tofu skewers, covered, turning once, until lightly browned, 6 to 8 minutes. Set skewers on noodles.
7
Mix marinade with broth, wasabi, lemon zest, and juice and serve on the side.
8
*Buy nigari in the refrigerated section of your grocery store.
9
Note: Nutritional analysis is per skewer plus 1/4 of noodles.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup reduced-sodium soy sauce, 1/2 cup mirin (sweet rice wine), 2 tablespoons toasted sesame oil, 10 to 12 ounces nigari tofu*, cut into 1-in. cubes, and more.

Yes, Japanese Tofu Skewers On Soba falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Tofu Skewers On Soba

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions