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Tokyo Soba Noodle Salad with Crispy Tofu

This Little Goat went to Tokyo
  • This Little Goat went to Tokyo


4 servings


1 hour (includes chilling time)

active time

20 minutes


1 14-ounce block extra-firm tofu

1/4 cup + 2 Tbsp This Little Goat went to Tokyo, divided

2 tsp sesame oil 

Kosher salt 

2 tsp cornstarch

1 8-ounce package buckwheat Soba Noodles

1 head baby bok choy, thinly sliced 

1 cucumber, peeled and thinly sliced

1 cup shelled edamame, thawed if frozen

1/2 cup fresh mint leaves, chopped 

3 Tbsp sesame seeds, toasted 

1/4 cup rice wine vinegar


Preheat the oven to 400 degrees.

Remove tofu from the water and cut lengthwise into two even squares, about 1-inch thick. Wrap each piece in an absorbent towel and place on a cutting board or baking sheet. Place a heavy object (such as a cast iron skillet) on top. Let sit for at least 15 minutes to remove excess moisture. (The drier the tofu the crispier it will become). 

While your tofu drains, cook noodles according to package instructions. Drain and rinse with cold water. Toss with ¼ cup Tokyo sauce and sesame oil. Set aside on a baking sheet or plate to cool completely. 

Unwrap tofu and cut into 1-inch cubes. Add to a mixing bowl and toss with cornstarch until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Bake for 25-30 minutes, flipping once halfway through, until the tofu is golden brown and crisp on both sides. Remove from the oven and place in a clean bowl. While still warm, toss tofu with remaining 2 Tbsp Tokyo sauce, 1 Tbsp sesame seeds and a pinch of kosher salt. Set aside.

Transfer noodles to a serving bowl and add in the bok choy, cucumber, edamame, mint, remaining 2 Tbsp sesame seeds and rice vinegar. Toss to combine. Refrigerate for at least 30 minutes, allowing the flavors to come together. Season to taste with salt and top with crispy tofu. Serve chilled or at room temperature.

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