By Filiberto Rios
Press the tofu to remove excess moisture. Cut into 1-inch cubes.
Cook the soba noodles according to package instructions. Drain, rinse under cold water, and set aside.
Prepare the dressing by whisking together soy sauce or tamari, sesame oil, grated ginger, minced garlic, and rice vinegar in a small bowl.
Peel the carrot and cucumber. Slice the cucumber and julienne the carrot.
Steam the edamame for about 5 minutes or until tender.
Heat a skillet over medium heat. Add 0.5 tbsp of sesame oil and pan-fry the tofu until golden brown on all sides. Set aside.
In a large bowl, combine mixed greens, cooked soba noodles, cucumber slices, julienned carrot, and steamed edamame. Add the dressing and toss to combine evenly.
Serve the salad in bowls, topped with golden-brown tofu cubes. Optionally, garnish with sesame seeds or chopped green onions.
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By Filiberto Rios
This Salad Main Course Asian-Inspired Vegan recipe is ready in 35 minutes and features firm tofu, soba noodles, cucumber and other delicious ingredients. Contains 450 calories total.
Press the tofu to remove excess moisture. Cut into 1-inch cubes.
Cook the soba noodles according to package instructions. Drain, rinse under cold water, and set aside.
Prepare the dressing by whisking together soy sauce or tamari, sesame oil, grated ginger, minced garlic, and rice vinegar in a small bowl.
Peel the carrot and cucumber. Slice the cucumber and julienne the carrot.
Steam the edamame for about 5 minutes or until tender.
Heat a skillet over medium heat. Add 0.5 tbsp of sesame oil and pan-fry the tofu until golden brown on all sides. Set aside.
In a large bowl, combine mixed greens, cooked soba noodles, cucumber slices, julienned carrot, and steamed edamame. Add the dressing and toss to combine evenly.
Serve the salad in bowls, topped with golden-brown tofu cubes. Optionally, garnish with sesame seeds or chopped green onions.
Calories per Serving: 450
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