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soba noodle bowl with baked tofu, romanesco, and pickled carrot, cucumber, and purple cabbage
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5 from 7 votes

Baked sambal tofu, soba noodle, romanesco, and pickled veggies bowl

A delicious, plant based soba noodle bowl with baked sambal tofu, romanesco, and quick pickled purple cabbage, carrots and cucumbers.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Vegetarian
Servings: 2 people
Author: Vy Tran


Baked sambal tofu, soba noodle, romanesco, and pickled veggies bowl

  • 1 14-oz block of extra firm organic tofu
  • 8 oz dried soba noodles
  • 1 small head of romanesco cut into florets
  • 1/4 of a small purple cabbage finely shredded
  • 2 small carrots, thinly shaved
  • 2 Persian cucumbers thinly shaved
  • 2 tbsps of cilantro leaves, chopped
  • 1 tbsp toasted sesame seeds

Tofu marinade

  • 1 cup light soy sauce
  • 1 tbsp Mazola® Corn Oil
  • 1 tbsp rice vinegar
  • 2 tbsps mirin
  • 1 tsp sambal
  • 2 cloves of garlic, minced

Quick pickle juice

  • 1/2 cup water
  • 1/4 cup rice wine vinegar
  • 1/2 tsp salt
  • 2 tbsps granulated sugar

Soy sauce dressing

  • 1/4 cup low sodium soy sauce
  • 2 tbsps mirin
  • 2 tbsps water
  • 1 tbsp rice wine vinegar


  • Cut the tofu into 1-inch cubes and set on a plate lined with paper towel. Place another paper towel over the tofu then place something heavy on top (ie. plate or cutting board) and let them drain for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • For the tofu marinate, in a bowl, whisk the soy sauce, Mazola oil, rice vinegar, mirin, sambal, and garlic until combined.
  • Pat the tofu dry and gently toss the tofu in the marinade.
  • Lay the tofu on a baking tray lined with parchment paper and bake for 25 minutes until the edges are brown.
  • For the pickle juice, in a mixing bowl, whisk together water, vinegar, salt, and sugar. Divide the pickle juice between three bowls
  • Place the purple cabbage, carrot, and cucumber separately in each bowl and let them pickle for 30 minutes.
  • Bring a pan of water to a boil over medium heat, then drop the romanesco florets and allow to simmer for 2-3 minutes, just until it loses its rawness but still maintains a bit of a bite. Remove the florets with a slotted spoon and set aside.
  • Turn the heat to high and drop in the soba noodles and cook for 5-7 minutes, according to the instruction on the package. Drain the noodles and rinse them in cold water to keep them from sticking together.
  • To make the soy sauce dressing, a sauce bowl, whisk together soy sauce, mirin, vinegar, and water.
  • When ready to serve, dive the noodles between two bowls, top each one with a handful of pickled vegetables, romanesco, and tofu. Sprinkle sesame seeds, top with chopped cilantro, and serve with soy sauce dressing.