A quick spring dish that delivers everything you want from a weeknight meal: texture, freshness and deep umami flavor. Buckwheat soba noodles paired with crispy golden tofu and vibrant vegetables. Finished with ponzu (soy sauce with yuzu), which adds a subtle citrus brightness and ties everything together.
Ingredients (2–3 servings)
- Grashka tofu (buy it here)
- soba noodles
- 2-3 carrot
- 1 zucchini
- a handful of spinach
- a handful of peas
- ponzu (soy sauce with yuzu)
- sesame seeds (optional)
Method
1. Crispy tofu
Cut the tofu into cubes and pan-fry until golden and crispy on all sides. Set aside.
2. Noodles
Cook the soba noodles according to package instructions, then rinse under cold water to keep them loose and springy.
3. Vegetables
Heat a wok or large pan and quickly stir-fry the sliced carrot and zucchini over high heat, keeping some bite.
4. Finish
Add spinach and peas and cook for another 1–2 minutes, just until wilted and vibrant.
5. Bring it together
Add the soba noodles, pour over ponzu and toss everything together until evenly coated.
To serve
Plate the noodles and top with crispy tofu cubes. Finish with a sprinkle of sesame seeds if desired.
Grashka tip
For extra depth, add a drizzle of chili oil. If you prefer a saucier texture, mix in a splash of noodle cooking water with the ponzu.
