Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing Recipe (2024)

This recipe is much more complicated than it needs to be. It's too hot to turn the oven on, so I bought Teriyaki Baked Tofu already prepared and haricot vert at Trader Joe's. Slice the tofu and steam the green beans in the bag. Boil soba for 4 minutes per the package. Make the dressing and chop up cilantro and sliced green onions while the soba is cooking. Put everything in a bowl, toss and serve at room temperature. Serve with cold beer or chilled white wine.

The dressing for the noodles (aka "for the salad") included a tablespoon of the marinade made "for the tofu." This was very confusing as I used all the marinade before I realized I was supposed to reserve some of it.

You can always fudge buttermilk by adding lemon juice to regular milk. Look up ratio online.

This was delicious, and made for terrific packed lunches -- no need to even reheat. The creamy dressing was amazing.
I used honey in place of agave nectar.

Agree the instructions were unduly complex. My tofu came in a 12 oz package and used all the marinade. We thought it was less flavorful than we'd like, and next time will add some tahini or peanut butter to the dressing to make it more like a sesame noodle dish. Some minced scallion would be nice as an additional garnish.

The texture of the tofu left my family disappointed—we love baked tofu but prefer a firm crispy texture on the outside (usually we bake at 425 for at least 20 min). This recipe had all the oiliness but a disappointing soft texture. I might consider doing this recipe again, but going back to our standard baking method.

Followed tofu instructions using yellow cauliflower instead and baked at 375/400 for 10 minutes. If you want them to be less crunchy, up time to 15-20. Also subbed whole Greek yogurt with lemon for buttermilk, worked fine. Can probably do about 3-4tbsp of yogurt. Flavor was excellent. Would definitely leave sauce separate if refrigerating and using for lunch next day.

For our tastes we loved this dish with some changes. Yes, doubling the garlic and ginger root pumped up the flavor. Doubling the green beans and tofu gave us more of a one skillet meal. Delicious!

Double the tofu

Double tofu and marinade-save have with oils for cooking tofu and green beans. Add red pepper

Very good! Suggest adding some green onions, slightly sautéed or raw, to the recipe.

See note re TJ shortcuts

Ignored the complicated noodle directions and instead just cooked according to package directions. Very good. Could hold up without the tofu if you just add more veggies if you’re not a tofu fan or don’t have any on hand.

I was excited to try this recipe but am left feeling disappointed. I feel like it relies too heavily on oil and the flavor is lacking some. It also feels counterintuitive to reheat the noodles at the end of cooking everything as it’s still all want or hot.

Works well as a cold noodle dish - don’t think I need to rehear at the end. Just toss and serve. It was good but might have added too many noodles so not as flavorful as I’d hoped.

I’m confused by the positive reviews - this dish did not work for us. Despite pressing the tofu for over an hour, the tofu was soft and wet after baking for 10 minutes. It probably needed 45 minutes to be crispy. Also, the instructions were unnecessarily complicated. There’s another tofu and edamame salad recipe on this site - highly recommend that one instead!

I left out the buttermilk because I didn't have any and it was still a huge hit with the whole family.

I also used soba package instructions for simplicity. This worked well.

Great flavors and textures. I used twice the amount of green beans and tofu as well as tofu marinade and one lb of soba noodles. Served warm. Its a keeper for our household.

Quite good, with modifications. Doubled tofu and marinade, marinaded for ~half an hour. Baked tofu at 400 for about 45 minutes. No beans, used lightly steamed fresh broccoli. Had a package of soba from Japan, and just used the (simple!) directions on the package. Used home made whole yogurt for the dressing, adding some tahini, chili sauce and a lot of ginger along with what was called for. Tossed noodles and broccoli with some dressing, plated and topped with tofu, dressing and sesame seeds.

Made this to use up my back yard green beans. Tried this way of cooking soba because it seems interesting; had trouble with it clumping. It did separate upon adding sauce. Have had better luck using package instructions plus putting ice in the colander when draining. Still I might try one more time, as I am not sure I had the timing w/ hot and cold quite straight. I thought maybe add some sliced raw jalepenos and lime juice at the end. The buttermilk/dark sesame oil combination is clever.

This is not a salad nor is it simple (as might be implied by "skillet" meal). It used a million dishes to make. But it was delicious! I used 100% buckwheat soba & it became sticky, so I'd rinse after cooking next time. I marinated my tofu for 20 minutes so it soaked up most of the marinade - very tasty that way. This recipe is easy to adapt for various diet preferences by tweaking the sauces.This would indeed be wonderful cold the next day for lunches but we did not have any leftovers!

The texture of the tofu left my family disappointed—we love baked tofu but prefer a firm crispy texture on the outside (usually we bake at 425 for at least 20 min). This recipe had all the oiliness but a disappointing soft texture. I might consider doing this recipe again, but going back to our standard baking method.

I’ve been making this with spaghetti rather than soba because my teenagers are kind of picky - it’s been a huge hit. Tonight my 15-yr-old daughter proclaimed, “Mom, I now officially like tofu.” #ParentalWin