Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
40 Mins
Serves 2 to 4

Tofu holds up beautifully on the grill as long as you use the firm nigari kind. You'll need 4 metal skewers (10 to 12 in. each) or wooden skewers soaked in water to prevent burning.

How to Make It

Step 1

Heat grill to medium (350° to 450°).

Step 2

Mix soy sauce, mirin, and sesame oil in a bowl. Add tofu and marinate 10 minutes.

Step 3

Heat a large pot of water to boiling. In a bowl, toss mushrooms in oil to coat.

Step 4

Drain tofu, reserving marinade. Slip cubes onto 4 metal or soaked wooden skewers, alternating with green onions and mushrooms. Thinly slice any leftover onion.

Step 5

Boil noodles in water until al dente, 4 minutes. Drain; rinse well with cold water. Divide noodles among dinner bowls and garnish with radishes and sliced onion.

Step 6

Oil cooking grate, using tongs and a wad of oiled paper towels. Grill tofu skewers, covered, turning once, until lightly browned, 6 to 8 minutes. Set skewers on noodles.

Step 7

Mix marinade with broth, wasabi, lemon zest, and juice and serve on the side.

Step 8

*Buy nigari in the refrigerated section of your grocery store.

Step 9

Note: Nutritional analysis is per skewer plus 1/4 of noodles.

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