Fusion Kitchen · Lunch
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.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
16gFat
72gCarbs
12gSugar
6gFiber
780mgSodium
0mgChol
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Instructions
1
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.
2
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.
3
Crisp
Heat neutral oil in a non-stick pan over high heat until shimmering. Cut tofu into cubes and add 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.
4
Build
Divide cold soba noodles between two bowls. Toss each portion with half of the yuzu-tamarind dressing until fully coated.
5
Plate
Arrange crispy tofu, julienned carrot, and shredded red cabbage over the noodles in each bowl. Drizzle any 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g (9.2 oz) firm tofu
- 3 tbsp neutral oil
- 1 pinch fine sea salt
- 180g (6.3 oz) dried soba noodles
- 3 tbsp tamarind paste
- 3 tbsp yuzu juice
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tsp sesame oil
- 16g (small handful) fresh ginger
- 4g garlic
- 8g fresh red chilli
- 2 tbsp warm water
- 240g (8.5 oz) carrot
- 160g (5.6 oz) red cabbage
- 4 scallions
- 2 tsp toasted sesame seeds
- 10g (small handful) fresh coriander
- 2 limes