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Cold Vegan Soba Noodle Salad with Edamame

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 4

Equipment

  • Large pot for boiling the soba noodles
  • Frying pan or skillet to crisp the tofu (a non-stick or cast-iron pan works great)
  • Cutting board and knife for prepping vegetables
  • Mixing bowls for tossing the salad and combining the dressing
  • Tofu Press or paper towels + heavy object to press tofu
  • Tongs or Salad Servers to toss everything together

Ingredients
  

For the Salad

  • 8 oz buckwheat soba noodles look for gluten-free if needed
  • 1 cup shelled edamame steamed and cooled
  • 1 medium carrot julienned
  • 1 red bell pepper thinly sliced
  • 1/2 English cucumber halved and thinly sliced
  • 2 green onions sliced on the diagonal
  • 1/4 cup chopped fresh cilantro optional but great for freshness
  • 1 tablespoon toasted sesame seeds
  • 1 block 14 oz extra-firm tofu, pressed and cubed
  • 1 tablespoon cornstarch for crisping the tofu
  • 2 tablespoons oil for pan-frying the tofu

For the Sesame-Ginger Dressing

  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup or agave
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • 1 teaspoon chili garlic sauce optional for heat

Instructions
 

Cook the Soba Noodles

  1. Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions—usually around 5–6 minutes. Be sure not to overcook them as they can get mushy quickly. Once done, drain and immediately rinse under cold water to stop the cooking process and remove excess starch. Set aside to drain fully.

Prepare the Tofu

  1. While the noodles are cooling, cube the pressed tofu and toss it in a bowl with cornstarch to lightly coat. Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the tofu and fry on all sides until golden brown and crispy, about 8–10 minutes total. Remove and let drain on a paper towel.

Make the Dressing

  1. In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, grated ginger, garlic, and chili garlic sauce. Taste and adjust seasoning if needed—more lime for brightness, more maple for sweetness.

Assemble the Salad

  1. In a large mixing bowl, combine the cooked soba noodles, edamame, carrot, bell pepper, cucumber, green onions, cilantro (if using), and toasted sesame seeds. Add in the crispy tofu and drizzle the dressing over the top.

Toss & Chill

  1. Use tongs or salad servers to toss everything until evenly coated in the dressing. For best flavor, chill in the fridge for about 30 minutes before serving. This allows the noodles to absorb all the bold flavors from the dressing.