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Soba noodle salad with edamame and tofu

soba noodle salad

Mark Bittman did a soba noodle salad in his Minimalist article a while back, but his version was a little weird and involved entirely too much lime juice. I modified it a bit, and this is what I came up with.

Soba noodle salad

Ingredients

  • 1 tbsp sesame oil
  • 4 tbsp olive oil
  • 1.5 tbsp rice vinegar
  • 1.5 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tbsp fresh ginger, grated
  • 4 oz soba noodles (dry weight)
  • 1 c edamame (out of pods)
  • 1-2 tbsp peanut oil
  • 1/2 package of firm tofu, cut into 1/2 inch cubes
  • 1/2 c green onions, sliced
  • 1/2 c baby carrots, shredded
  • 2 tsp white or black sesame seeds

Method

  1. Whisk together oils, vinegar, lemon juice, soy sauce, and ginger. This is really just a basic vinaigrette with soy and ginger. I just dump it all into a mason jar and shake like hell. Taste and adjust as necessary — I tend towards the vinegary end of the spectrum, so you might want to check.
  2. Cook the soba noodles in lightly salted boiling water until they’re at the texture you want. These are fast — usually no more than 3-4 minutes. Test after 3 minutes to check. When the noodles are cooked, rinse under cold water until cool.
  3. Cook the edamame — I just cook it from frozen with the soba noodles (they take about the same amount of time). Similarly, rinse the edamame under cold water until cool.
  4. Put the peanut oil into a shallow pan and heat to medium-high. Dump in the tofu and fry ’til a bit crispy – usually 2-3 mins per side. This part is optional, really…you don’t have to fry the tofu, but it adds to the texture. Let cool.
  5. Divide noodles into two big ol’ bowls, top each with edamame, tofu, green onions, and carrots. Pour 2-3 tbsp of the vinaigrette over each and sprinkle sesame seeds on top.

And that’s the extent of it. Soba noodle salad is a healthy, filling and delicious meatless recipe which is super quick to throw together once you get the hang of it. Double the recipe and you’ll have leftovers for tomorrow’s lunch, just leave the dressing off until you’re packing your lunch up in the morning.

I always feel amazing after eating this (and it’s way cheaper than freshii).