Layered Soba Noodle Salad with Citrus-Soy Dressing and Crispy Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A refreshing soba noodle salad layered with crispy tofu and fresh vegetables, dressed in a bright citrus-soy vinaigrette capturing the blend of animation and fashion trends. This asian fusion-inspired salads (vegan) ready in about 35 minutes blends soba noodles, pressed and cubed extra-firm tofu, cornstarch into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 340 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz soba noodles
• 14 oz, pressed and cubed extra-firm tofu
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium, julienned cucumber
• 1 large, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 2 stalks, sliced green onions
• 1/4 cup, chopped fresh cilantro
• 3 tbsp soy sauce
• 2 tbsp fresh orange juice
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1 tsp grated ginger
• 1 tbsp sesame seeds

Instructions

1. Step 1: Cook 8 oz soba noodles in a large pot of boiling salted water according to package instructions, about 5-6 minutes; drain and rinse under cold water to stop cooking, then set aside.
2. Step 2: Toss 14 oz pressed and cubed extra-firm tofu with 3 tbsp cornstarch until evenly coated.
3. Step 3: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crispy; remove and drain on paper towels.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp fresh orange juice, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp honey, and 1 tsp grated fresh ginger to create the dressing.
5. Step 5: In a large bowl, combine cooked soba noodles, 1 medium julienned cucumber, 1 large julienned carrot, 1 medium thinly sliced red bell pepper, 2 sliced green onions, and 1/4 cup chopped fresh cilantro.
6. Step 6: Pour the citrus-soy dressing over the noodle-vegetable mixture and toss gently to combine.
7. Step 7: Top the salad with crispy tofu cubes and sprinkle 1 tbsp sesame seeds before serving chilled or at room temperature.