Peanut Sesame Soba Noodle Salad With Crispy Tofu
4
Product(s) Used
Special Diet
Low-SodiumCourse
Main CourseMain Ingredient
TofuOccasion
Quick & EasyIngredients
SALAD
- 1 bundle of soba noodles
- 2 medium grated carrots
- 1/3 head of purple cabbage, finely chopped
- 1/2 cup shelled edamame
DRESSING
- 3 tbsp San-J Organic Tamari Soy Sauce with 50% less sodium
- 1 tbsp sesame oil
- 3 tbsp peanut butter
- 1 tsp apple cider vinegar
- 1/4 tsp fresh ginger, minced
- 3 garlic cloves, minced
- Water, to thin
TOFU AND MARINADE
- 1/2 block firm or extra firm tofu, excess water squeezed out and cut into cubed
- 3 tbsp San-J Organic Tamari Soy Sauce with 50% less sodium
- 2 tbsp maple syrup
- 1 tbsp olive oil
Directions
- Boil soba noodles according to package directions. Once boiled, drain and rinse noodles with cold water. Set aside.
- In a small bowl, mix dressing ingredients, adding water to thin to desired consistency.
- Combine noodles, veggies, and dressing in a large bowl.
- Toss tofu cubes in the marinade. Pan fry at medium-high heat until golden brown and crispy on all sides, about 3 minutes each side.
- Serve noodles with tofu on the side. [Note: Can be refrigerated for up to 3 days (if refrigerating, don’t pour dressing on it yet]
