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Sticky teriyaki tofu with soba noodle salad

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This Sticky teriyaki tofu with soba noodle salad is perfect for those days when you're short on time. Serve with pickled ginger and top with sesame seeds to complete the dish.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Sticky teriyaki tofu with soba noodle salad


  • ¼ cup (60ml) salt-reduced soy sauce
  • ¼ cup (60ml) sake
  • 2 tbs caster sugar
  • 2 tsp finely grated ginger
  • 400g firm tofu, thickly sliced
  • 400g pkt frozen edamame
  • 2 tbs miso paste
  • 180g soba noodles
  • 1 bunch asparagus, woody ends trimmed, sliced diagonally
  • 1 carrot, peeled, cut into long matchsticks
  • ½ cup coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the soy sauce, sake, sugar and ginger in a saucepan over medium heat. Bring to the boil. Cook for 3-4 mins or until the sauce thickens slightly.
  2. Step 2

    Place the tofu in a shallow bowl. Add half the sauce and turn to coat. Set aside for 15 mins to marinate.
  3. Step 3

    Meanwhile, cook the edamame following packet directions. Peel.
  4. Step 4

    Bring a medium saucepan of water to the boil over high heat. Add the miso paste and noodles. Cook for 3-4 mins or until noodles are tender. Add asparagus and cook for 1 min or until asparagus is tender crisp. Drain, reserving 2 tbs of the cooking liquid. Refresh the noodles and asparagus under cold water. Drain and place in a bowl. Add the edamame, carrot, coriander and reserved cooking liquid. Toss to combine.
  5. Step 5

    Heat a chargrill or frying pan on high. Cook the tofu for 2 mins each side or until heated through.
  6. Step 6

    Divide salad and tofu among serving plates. Drizzle with remaining sauce.