Soba Noodle Salad with Crispy Tofu Katsu

Nestle slices of golden tofu on top of chewy soba noodles and crunchy veggies for a satisfying vegetarian supper. A hit of tangy soy-ginger dressing brings it all together. 

What You’ll Get

Soba noodles 

Firm tofu 

Cucumber

Scallions 

Panko bread crumbs 

Shredded carrots 

Soy-ginger dressing 

What You’ll Need

Vegetable oil

Egg

All-purpose flour (optional)

Salt

Sriracha or hot sauce (optional) 

Makes 3 servings

30 minutes active time

30 minutes total time

Step 1

Bring a medium pot of water to a boil. Add the noodles to the boiling water and cook until tender, 1 to 2 minutes or according to package directions. Drain and rinse under cold water until cool. Drizzle with 1 teaspoon vegetable oil and toss to separate the strands.

Step 2

Meanwhile, remove the tofu from the packaging, cut in half lengthwise, and press each slab between paper towels to remove any excess moisture. Cut the cucumber in half lengthwise, then slice crosswise into half moons. Slice a handful of scallions. 

Step 3

Crack 1 egg into a wide bowl and beat with a fork. Pour half of the panko onto a plate. Pour ⅓ cup flour onto another plate (can be fried without, but this step will help the breading stick). Line up the flour, eggs, and panko on the counter, season all of them with salt, and place a clean plate at the end. 

Step 4

Working with one piece of tofu at a time, dredge it in the flour, shaking to remove any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Roll it in the panko, pressing gently to help the crumbs stick. Transfer the breaded tofu to the clean plate. Repeat with the second piece of tofu.

Step 5

In a wide sauté pan over medium-high heat, pour vegetable oil to about ¼ inch deep. When the oil shimmers, add the breaded tofu and fry until golden, 1 to 2 minutes per side. Transfer to a plate lined with paper towels and sprinkle with salt. Slice the tofu into strips. 

Step 6

In a large bowl, combine the noodles, half of the carrots (reserve the rest for another use), cucumber, and ⅓ cup of the dressing, tossing until combined. Season to taste with salt. 

Step 7

Heap the noodle salad into bowls, and top with the fried tofu strips and sliced scallions. Drizzle with hot sauce, if you want a kick, and serve.

Contains: eggs, wheat, soy.