363g soba noodles, gluten free if needed
¾ cup + 2 Tbs Mother Raw Japanese Dressing, plus more for serving
1 pound asparagus, trimmed and cut into 1” pieces
300g silken tofu, drained
Cilantro and toasted sesame seeds, for serving
Additional dressing for serving
Everyone will love the combo of soba noodles, springy asparagus, and Mother Raw Japanese Dressing, which already has all the ginger, sesame oil, and garlic you’ll need for this tasty recipe!
Cook noodles in a pot of boiling water until al dente, about 3-4 minutes. Drain and rinse under cold water.
Heat a large skillet on medium-high heat. Add 2 tablespoons of Mother Raw Japanese Dressing and asparagus. Cook for 1 minute.
Next, pour in 1 cup of water and bring it to a boil. Once boiling, cover the skillet, reduce the heat to low, and cook the asparagus until it becomes crisp-tender, about 3 minutes. Using a slotted spoon, transfer to a bowl and add the noodles and ¾ cup of dressing. Using tongs, mix to coat the noodles.
Then, return the skillet with the remainder of water in it, to medium-high heat and add tofu. Bring the skillet to a boil, then lower the heat to low, cover, and let it cook for 6 to 8 minutes.
Finally, divide the noodles among bowls, and top them with tofu, cilantro, sesame seeds, and more dressing. Serve and enjoy.
Cold Soba Noodles with Silken Tofu
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