🍽️

Soba Noodle Tofu Salad

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • 🔪 Make sure to defrost the edamame in the refrigerator overnight, if needed.

Ingredients:

Soba Noodles and Tofu

  • 3 oz soba noodles (look for GF)
  • 8 oz extra firm tofu
  • 2 tbsp canola oil, divided
  • 1 tbsp cornstarch
  • salt and pepper to taste
  • 1 small cucumber
  • 1 medium carrot
  • 1/2 cup edamame, shelled and cooked (check the frozen isle)
  • 1/2 cup fresh cilantro leaves
  • 2 green onion stalks
  • Sesame seeds, optional for garnish

Dressing

  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp sriracha
  • 1 (1-inch) piece fresh ginger (or buy frozen)
  • 1 lime, juiced
  • 2 tsp honey

Directions:

  1. 🥄 Dressing (can be done up to 1 week ahead).
    1. Add all ingredients of the salad dressing to a small bowl and whisk together.
    2. If making ahead, store in an airtight container and shake or whisk well before using.
  2. Tofu
    1. Place the drained tofu on a plate lined with paper towels.
    2. Press another paper towel firmly on top of the tofu for about a minute to squeeze out as much moisture as possible.
    3. Cut the tofu into 1-inch cubes and place in a large bowl.
    4. Add the salt, pepper, and cornstarch to the tofu and toss to coat evenly.
    5. Add canola oil to a large skillet and heat over medium-high heat.
    6. Once the oil is hot, add half of the tofu and fry on each side until golden brown, about 1-2 minutes per side.
    7. Set the fried tofu aside on a plate lined with paper towels.
    8. Repeat with remaining tofu.
  3. Soba Noodles
    1. Cook soba noodles according to package instructions.
    2. Drain and rinse them with cold water.
    3. If the noodles dry out or stick together before assembling the salad,
    4. rinse and drain once more before assembling the salad.
    5. Meanwhile, prepare the veg for the salad.
    6. Thinly slice the cucumber into rounds or half moons.
    7. Thinly slice the carrot into rounds or half moons.
    8. Pick the cilantro leaves off the stems.
    9. Thinly slice the white and green parts of the green onion.
  4. Serve
    1. In a large salad bowl, add cooked soba noodles, fried tofu, cucumber, carrot, edamame, cilantro leaves, and toss with salad dressing a little bit at a time, tasting as you go.
    2. Garnish with sesame seeds and green onions.
    3. Enjoy!