Citrus Tamarind Buckwheat Noodle Bowl — Yuzu and Tamarind Soba Noodle Bowl
A Japanese-Indian vegan bowl, buckwheat soba noodles dressed in a yuzu and tamarind sauce where the Japanese citrus brightness and the Indian sour-sweet depth are both structurally present, topped with crispy tofu, shredded carrot, and a sesame and chilli crunch.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Press tofu between paper towels for 5 minutes. Finely grate ginger and garlic. Finely slice red chilli. Julienne carrot and shred red cabbage. Thinly slice spring onions. Whisk tamarind paste, yuzu juice, soy sauce, honey, sesame oil, ginger, garlic, and chilli together until smooth. Taste and adjust balance of sweet, sour, and heat as needed.
Boil
Bring salted water to a boil in a large pot. Add soba noodles and cook according to packet instructions until just tender. Drain and rinse under cold water to remove excess starch.
Crisp
Heat neutral oil in a large non-stick pan over high heat until shimmering. Add tofu cubes with a pinch of salt. Cook 2 to 3 minutes per side without moving until deep golden and crispy on all sides. Transfer to a plate.
Build
Toss cold soba noodles with half the yuzu-tamarind dressing in a large bowl until fully coated. Divide dressed noodles between two serving bowls.
Plate
Arrange crispy tofu, julienned carrot, and shredded red cabbage over the noodles in each bowl. Drizzle remaining dressing over the bowls. Scatter spring onions, toasted sesame seeds, and fresh coriander on top. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.