Summer Soba Noodle Salad
Vegan, gluten-free
Ingredients
- Ingredients for the crispy tofu 200 grams natural firm tofu 1/2 tsp salt 3 tbsp sesame seed oil
- Ingredients for the peanut sauce 2 tbsp peanut butter2 tbsp water2 tbsp spy sauce /tamari for GF1 tbsp sesame seed oil1 tbsp honey /agave for vegan1/2 lime, juice
- Ingredients for the soba salad 200 grams soba noodles1 tbsp crushed peanuts1/2 cup sprouts1 tbsp fresh cilantro, chopped2 tbsp spring oinons, finely sliced1/3 cup homemade pickled red cabbage
Instructions
Make the crispy tofu
- Start by draining the tofu, Wrap it in paper towels and place on a plate.
- Weigh it down with a heavy object for 15-30 minutes to drain the water.
- Cut into bite-sized cubes and sprinkle with salt.
- Heat the oil in a medium pan over medium-high heat, add tofu and cook until crispy on each side.
Make the peanut sauce
- Place all the ingredients in a small bowl and stir to combine. Add some crushed peanuts for the crunchy factor.
Make the soba salad
- Bring a large pot of water to a boil over medium heat.
- Add the soba and cook according to package directions. (About 10 minutes).
- Drain and rinse with cold water.
- Serve with toppings and crispy tofu.