- One 8-ounce package soba (buckwheat noodles)
- 1 bunch slender scallions, including a few inches of the greens, thinly sliced
- 1½ tablespoons white or black sesame seeds
- 1 carton fresh soft tofu or 2 boxes firm silken tofu
- 6 tablespoons soy sauce, such as Kikkoman or thin Chinese soy sauce
- 2 tablespoons rice wine vinegar
- 1½ teaspoons dark sesame oil
- 1 teaspoon sugar or more to taste
- 1 tablespoon finely minced ginger
- Cook the noodles in boiling water until tender but still retain a bite, about 6 to 8 minutes. Drain and rinse under cold water to stop the cooking. Shake off the excess water. (If you’re cooking them ahead of time, refrigerate.) Toast the sesame seeds in a dry skillet over medium heat until fragrant, then transfer to a dish and set aside. Carefully open the tofu and turn it onto a cutting board to drain while you make the sauce.
- Combine the ingredients for the sauce in a bowl. Taste to make sure the balance is the way you like it. It may seem salty, but remember that it’s going on tofu.
- Toss the noodles with half the scallions and sesame seeds, then divide among four plates. Make a little depression in the center. Dice the tofu into ½ inch cubes and set them in the center of the noodles. Spoon the sauce over the tofu and the noodles, then sprinkle with the remaining scallions and sesame seeds. Serve.