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balsamic ginger soba noodles


serves 2-3


  • 200g firm tofu, drained, cut into cubes
  • 120g soba noodles
  • 1 medium carrot, julienned
  • 1/2 medium zucchini, julienned
  • 1/2 small red capsicum
  • 3/4 cup shelled edamame, cooked
  • handful of coriander coarsely chopped
  • 2-3 spring onions sliced
  • toasted sesame seeds, as needed to garnish

Tofu Marinade

  • 2 Tbsp Tamari (Gluten Free Soy Sauce)
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Sesame Oil

Balsamic Ginger Dressing:

  • 2 tsp minced ginger (plus 1 tsp extra)
  • 2 Tbsp hoisin sauce
  • 1/2 tsp Sriracha hot sauce *more if desired
  • 1 tsp sesame oil
  • 1 Tbsp Tamari (Gluten Free Soy Sauce)


  1. Cut tofu into cubes and place in a bowl.  Coat tofu with 1/3 cup marinade. Cover and marinade in the fridge for 15-20 minutes.  Meanwhile, prepare remaining ingredients.
  2. Cook soba noodles according to package instructions.  Drain, run under cold water and set aside.
  3. Use a julienne peeler to slice carrot capsicum and zucchini. Alternatively use a vegetable peeler to create ribbons, or simply use a knife.  Set aside.
  4. To make sauce: combine all ingredients and stir
  5. In a medium sautee pan, heat up about 2 tsp olive oil.  Add 1 tsp minced garlic.  Cook for about 15-30 seconds until fragrant.  Add marinated tofu and cook until tofu is heated throughout.  Set aside.
  6. In a large bowl, combine soba noodles, carrots, zucchini, edamame, and tofu.  Pour dressing over and gently toss together.  Serve with toasted sesame seeds, coriander and spring onions.