Soba with Grilled Tofu with fresh herb dressing


Find the freshest herbs for the most enjoyment


270g Hakubaku Organic Soba
1 tbsp olive oil
450g firm tofu, drained patted dry

Herb dressing

3 shallots, chopped
3 cloves of garlic
1 red chilli, seeded, chopped
1 bunch of coriander, trim stems (see note)
1 tbsp lime juice
1 tbsp brown sugar
1/2 cup (125ml) olive oil


  1. Prepare Soba according to packet directions. Drain, rinse under cold water, drain again and set aside in a large bowl. Stir through half a tablespoon of oil.
  2. in a food processor, process shallots and garlic to a coarse paste. Add in a pinch of salt and pulse to combine. Add the coriander a handful at a time until a smooth paste forms. Add the lime juice and sugar, then gradually add in the half cup of olive oil. Season to taste and adjust flavours as required. Set aside.
  3. Heat remaining half tablespoon of olive oil in a frying pan on high. Cut tofu into slices and pan-fry for 2 minutes each side until golden.
  4. Add half of the dressing to the Soba, tossing to combine. Divide between serving bowls and top with tofu. Drizzle remaining dressing over the top, then serve.


Note: If coriander is not your preference, you can substitute parsley, tarragon or even dill.

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