Ingredientes para Soba Noodle Salad With Vegetables And Tofu
- 3 tbsp Low Sodium Soy Sauce
- Brown Sugar
- Sesame Seeds (optional, for garnish)
- Orange Juice
- 1 tsp Minced Ginger
- 2 tbsp Rice Vinegar
- 1.5 tbsp Dark Sesame Oil
- 1 clove minced Garlic
- Chili Paste With Garlic
- 8 oz Cooked Soba Noodles
- Napa Cabbage
- ½ cup Fresh Bean Sprouts
- 1 cup shredded Carrot
- Fresh Cilantro
- 1 block (14 oz) Firm Tofu
- ½ tsp cornstarch
- 1 tbsp Honey or Maple Syrup
- 1 tbsp Peanut Butter
- ½ tsp Red Pepper Flakes (optional)
- a pinch of Salt
- a pinch of Pepper
- ½ cup Snow Peas
- ½ cup chopped Bell Pepper
- ½ cup chopped Cucumber
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Cómo preparar Soba Noodle Salad With Vegetables And Tofu
- **Prepare the Tofu:** Press 1 block (14 oz) firm or extra-firm tofu to remove excess water. Cut into ½-inch cubes and toss with 1 tbsp soy sauce, ½ tbsp sesame oil, and ½ tsp cornstarch. Bake at 400°F (200°C) for 20 minutes, or until golden brown and crispy.
- **Make the Dressing:** In a small bowl, whisk together 2 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey or maple syrup, 1 tbsp peanut butter (smooth or crunchy), 1 tsp grated ginger, 1 clove minced garlic, ½ tsp red pepper flakes (optional), and a pinch of salt and pepper.
- **Cook the Noodles:** Cook 8 oz soba noodles according to package directions. Rinse with cold water and drain well.
- **Assemble the Salad:** In a large bowl, combine the cooked soba noodles, crispy tofu, 1 cup shredded carrots, ½ cup snow peas (trimmed), ½ cup chopped bell pepper (any color), ½ cup chopped cucumber, and ½ cup bean sprouts.
- **Dress and Serve:** Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill for later. Garnish with sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
61g
Fat
5g
Carbs
13g
