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Soba noodle summer salad with ponzu dressing

This salad is a hearty yet light dish that’s a great thing to have around for warm weather noshing and picnic-type events. The soba noodles contribute body, the tofu adds protein and texture, and the fruit/veggie elements add freshness, flavour, and crunch. But then there’s the dressing…it’s savoury, lightly sweet, bright, and aromatic, I could go on and on about how tasty it is. Use it on this salad, or on mixed greens for an incredible and unexpected burst of flavour – making a double batch is a good idea. 



  • 400 grams extra firm tofu
  • 3 tablespoons low-sodium soy sauce
  • 200 grams buckwheat soba noodles
  • 5 stems green onion
  • 1/2 cup ponzu
  • 2 teaspoons Dijon mustard
  • 1 gala apple, peeled, cored, and roughly chopped
  • 1/4 cup + 2 teaspoons canola oil, divided
  • 2-inch piece ginger, peeled and roughly chopped
  • 4 Persian cucumbers, sliced
  • 1 nectarine, a crunchy one, julienned
  • 1 red bell pepper, julienned


  1. Slice tofu into thick slices and place in a dish, cover with the soy sauce, and marinade while you proceed with the rest of the recipe.
  2. Slice the dark green parts of the green onion stems thinly and set aside. Roughly chop the balance for the dressing.
  3. Add all ingredients from green onion to ginger to a blender and blend until smooth.
  4. Bring a pot of water to boil and cook soba noodles according to package directions but do err on the side of caution as they tend to be longer than necessary. Once cooked through, drain noodles through a fine mesh sieve and run under cold water to stop the cooking process. Drain well before transferring to a mixing bowl and tossing with some of the dressing and the cucumber, nectarine, and bell pepper. Set aside.
  5. Heat a grill pan over medium-high heat. Once heated, brush pan with oil and grill each tofu slice one to two minutes per side to create nice grill marks. Next, chop tofu into cubes, add to the noodle bowl and toss to combine. Adjust seasoning with more or less dressing and serve room temp or cold.

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