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Balsamic Ginger Soba Noodles
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Balsamic Ginger Soba Noodles

Quick and easy balsamic ginger soba noodles served with marinated tofu, carrots, zucchini, and edamame. Enjoy it warm, chilled, or at room temperature.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Appetizer, Main Course
Cuisine: American, Asian
Servings: 4

Ingredients

  • 7 oz firm tofu drained, cut into cubes
  • cup Girard's Barista Balsamic dressing
  • 4 oz soba noodles
  • 1 medium carrot julienned
  • ½ medium zucchini julienned
  • ¾ cup shelled edamame cooked
  • toasted sesame seeds as needed to garnish

Balsamic Ginger Sauce:

  • cup Girard's Barista Balsamic dressing
  • 1 Tbsp minced ginger
  • 1 Tbsp hoisin sauce
  • ½ teaspoon Sriracha hot sauce
  • ½ teaspoon toasted sesame oil
  • ½ Tbsp reduced sodium soy sauce

Instructions

  • Cut into cubes and place in a bowl.  Pour ⅓ cup dressing over tofu.  Stir to coat tofu.  Cover and let marinade in the fridge for 15-20 minutes.  Meanwhile, prepare remaining ingredients.
  • Cook soba noodles according to package instructions.  Drain, run under cold water and set aside.
  • Use a julienne peeler to slice carrot and zucchini. Alternatively use a vegetable peeler to create ribbons, or simply use a knife.  Set aside.
  • To make sauce: combine 2 tsp minced ginger, 1 Tbsp hoisin sauce, 1/2 tsp Sriracha, 1/2 tsp sesame oil, 1/2 Tbsp reduced sodium soy sauce, and 1/3 cup Girard's Barista Balsamic.
  • 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.  Discard sauce.  Cook until tofu is heated throughout.  Set aside.
  • In a large bowl, combine soba noodles, carrots, zucchini, edamame, and tofu.  Pour in dressing and gently toss together.  Serve with toasted sesame seeds.