Tamari Grilled Tofu with Soba Noodle Salad Recipe


Cold soba noodles and hot, grilled tofu make a quick summer dinner.

Prep Time: 25 min

Total Time: 295 min

Servings: 4


  • 1 package (14 oz.) firm water-packed tofu
  • 1/2 cup tamari (preservative-free)
  • 1/4 cup rice vinegar (preservative-free)
  • 1 tablespoon organic local honey
  • 1 tablespoon minced organic garlic
  • 1 tablespoon grated fresh organic ginger
  • 1 teaspoon naturally-prepared chile sauce
  • 1/2 lb dried soba (buckwheat) noodles
  • 3 tablespoons expeller-pressed canola oil
  • 1 organic yellow bell pepper, seeded and cut into matchsticks
  • 1/2 pound organic snow peas, trimmed
  • 1/2 pound small organic cherry tomatoes, halved
  • 1/2 cup sliced organic green onion


1. Drain tofu. Wrap tofu in paper towels and place dinner plate on top. Place a weight (such as a full can) on top of the plate. Let stand for 30 minutes.

2. Meanwhile, in small bowl whisk together tamari, vinegar, honey, garlic, ginger and chile sauce.

3. Cut tofu into six 5/8-inch-thick slices. Cut slices in half to form 12 pieces. Place in resealable plastic bag. Reserve 1/4 cup of the tamari mixture. Pour the remaining tamari mixture over tofu. Seal bag, pressing out excess air. Refrigerate for 4 hours to overnight. Cover reserved tamari mixture and refrigerate.

4. Cook soba noodles according to package directions. Drain. Rinse with cold water. Drain. Transfer to large bowl. Whisk together oil and the reserved tamari mixture. Pour over noodles. Add bell pepper, snow peas, cherry tomatoes and green onion. Toss to combine.

5. Brush grill grates with oil. Heat grill to medium-high heat.

6. Drain tofu. Discard marinade. Grill tofu over medium-high heat for 4 to 6 minutes or until well marked and heated through, turning once halfway through cooking time. Serve with soba noodle mixture.