Ingredients Jump to Instructions ↓

  1. 2 teaspoons rice vinegar

  2. 1 tablespoon low-sodium black bean sauce

  3. 1 tablespoon gluten-free tamari

  4. 1 tablespoon water

  5. 1 lb firm tofu , rinsed and well drained, cut into 21/2-inch x 41/2-inch strips

  6. 6 quarts water

  7. 8 ounces dry soba noodles (buckwheat)

  8. 2 cups arugula , rinsed and well drained

  9. 1 cup green onion , trimmed

  10. 1 cup red bell pepper , sliced into thin strips

  11. 2 tablespoons black bean sauce, low sodium

  12. 3 tablespoons white sesame seeds (mixed) or 3 tablespoons black sesame seeds (mixed)

  13. 2 teaspoons sesame oil

  14. 1/4 cup rice wine

  15. 2 tablespoons tamari

Instructions Jump to Ingredients ↑

  1. For the Marinade, mix all ingredients together in a shallow glass baking dish. Place tofu strips in marinade ensuring they are well covered. Refrigerate.

  2. For the tofu, in a large saucepan bring 6 quarts water to a rolling boil. Cook soba noodles al dente, and rinse and drain.

  3. Remove tofu from marinade and reserve the marinade to add to the soba noodles. Add argula, green onions, red pepper and black bean sauce to soba noodles.

  4. Spread sesame seeds on a flat platter or cutting board. Rol tofu slices in the sesame seeds. In a nonstick pan, add 1 teaspoon roasted sesame oil and fry or grill tofu slices until sesame seeds turn golden brown. Remove from pan.

  5. In a small bowl combine rice win, 1 teaspoon roasted sesame oil and tamari. Whisk until well blended and turn into pan. Warm gently. When heated through add soba noodles. Toss wel.

  6. Divide noodles among four dinner plates. Divide tofu amount the four plates, arranging neatly beside soba noodles.


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