Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 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
1

Heat grill to medium (350° to 450°).

Step 2
2

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

Step 3
3

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

Step 4
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
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
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
7

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

Step 8
8

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

Step 9
9

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

Ingredients

 1/2 cup reduced-sodium soy sauce
 1/2 cup mirin (sweet rice wine)
 2 tablespoons toasted sesame oil
 10 to 12 ounces nigari tofu*, cut into 1-in. cubes
 16 small fresh shiitake mushroom caps
 2 tablespoons vegetable oil
 4 green onions, cut into 1 1/2-in. lengths
 12 ounces dried soba noodles
 8 radishes, thinly sliced
 2/3 cup reduced-sodium vegetable broth
 2 teaspoons wasabi paste
 1 teaspoon lemon zest
 1/4 cup lemon juice

Directions

Step 1
1

Heat grill to medium (350° to 450°).

Step 2
2

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

Step 3
3

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

Step 4
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
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
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
7

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

Step 8
8

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

Step 9
9

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

Japanese Tofu Skewers on Soba