1️⃣ Make the dressing
Whisk together the soy sauce, sesame oil, honey, rice vinegar, and garlic until smooth. Set aside.

2️⃣ Prepare the tofu
Wrap the tofu in a clean kitchen towel and place a heavy pan on top for 15–20 minutes to remove excess moisture. The drier the tofu, the better the caramelization. Slice into ½ x 1-inch strips.

3️⃣ Cook the soba noodles
While the tofu presses, cook the soba noodles according to package directions in unsalted water. Drain and rinse gently under cold water to remove excess starch and prevent clumping, then drain well. Toss with a small drizzle of sesame oil and set aside.

Using 100% buckwheat soba? See the “Why Choose 100% Buckwheat Soba?” section above for helpful cooking tips, since these noodles are more delicate.

4️⃣ Pan fry and caramelize the tofu
Heat a drizzle of neutral oil in a skillet over medium-low heat. Cook the tofu for about 2 minutes until lightly golden, seasoning with a little salt and pepper while it cooks. Flip, drizzle with Bachan’s Japanese Original Barbecue Sauce, and cook 2–3 more minutes, turning gently once, until glossy and caramelized. Watch carefully to prevent burning.

5️⃣ Assemble the salad
In a large bowl, combine the soba noodles, red cabbage, snow peas, carrots, scallions, cilantro, edamame, and sesame seeds. Drizzle with the dressing and toss gently to coat.

6️⃣ Finish and serve
Top with the caramelized tofu and chili crisp, if desired. Add avocado if using. Serve chilled or slightly warm.