Warm Soba Noodle and Crispy Tofu Salad
Ingredients
- soba noodles200g
- firm tofu400g
- olive oil2 tbsp
- saltto taste
- smoked paprika1 tsp
- red bell pepper1
- snap peas100g
- tamari2 tbsp
- tahini3 tbsp
- lemon juice1 tbsp
- maple syrup1 tsp
- garlic1 clove
- arugula2 cups
- sesame seeds1 tbsp
- fresh cilantro1/4 cup
Instructions
- Preparation: Cook the soba noodles according to the package instructions, usually boiling for 4-5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- Tofu Crisping: Press tofu for 20 minutes to extract excess moisture. Cut into 1-inch cubes. In a nonstick pan, heat olive oil over medium heat. Add tofu cubes and pan-fry until golden on all sides, about 10-12 minutes, turning occasionally. Sprinkle with salt and smoked paprika during the last few minutes for added flavor.
- Vegetable Prep: While tofu cooks, slice the bell pepper and snap peas. In a separate pan, sauté these vegetables with a splash of tamari until just tender, about 5 minutes.
- Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, tamari, and minced garlic until smooth.
- Assembly: In a large mixing bowl, combine the cooked noodles, crispy tofu, sautéed vegetables, and arugula. Pour the dressing over the salad and toss everything together until well coated. Serve immediately, garnished with sesame seeds and fresh cilantro.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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