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Spring Soba Noodle Salad with Crispy Tofu [vegan] by The Flexitarian

Spring Soba Noodle Salad with Crispy Tofu

Looking for a healthy and delicious vegan meal? Try this Spring Soba Noodle Salad with Crispy Tofu recipe. It's easy to make and packed with flavor!
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 minutes
Cook Time 5 minutes
Pressing tofu time 20 minutes
Total Time 40 minutes
Course Salads
Cuisine Asian
Servings 6 people
Calories 385 kcal

Equipment

1 tofu press
2  saucepans
Julienne peeler
1 large salad bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
  

FOR THE CRISPY TOFU:

  • 400 g extra-firm tofu
  • 3 Tbsp tamari sauce
  • 3 tsp dark brown sugar
  • 1 tsp garlic powder
  • 2 Tbsp cornflour
  • 3-4 Tbsp vegetable oil

FOR THE SALAD:

  • 1 teaspoon salt
  • 150 g sugar snap peas
  • 125 g asparagus tips
  • 180 g soba noodles (2 bundles/6.4oz in total)
  • 1 teaspoon sesame oil
  • 2 medium carrots, peeled
  • 6 to 7 radishes
  • 1 medium red pepper
  • 150 g can corn, rinsed and drained
  • handful watercress

FOR THE DRESSING:

  • 4 to 5 Tbsp lime juice
  • 3 Tbsp extra virgin olive oil
  • 3 to 4 tsp toasted sesame oil
  • 3 tsp tamari
  • 3 tsp brown sugar
  • 1 Tbsp grated fresh ginger root
  • 1 garlic, grated
  • 1 to 2 tsp cider vinegar

TOPPINGS:

  • 3 spring onions, sliced
  • handful fresh coriander, chopped
  • Chopped salted peanuts, optional

Instructions
 

  • Press the tofu for at least 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu slab in a clean towel and press it between 2 plates by securely placing something heavy on top.
  • Prepare the vegetables: cut the carrot into thin strips using a sharp knife or a Julienne peeler. Cut the radishes into thin slices. Stem and deseed the red pepper and cut it into thin dice.
  • Cook the noodles and vegetables: Heat some water in 2 large saucepans under high heat. When boiling, add ½ teaspoon of salt to each saucepan.
  • Add the sugar snap peas and asparagus to the first saucepan, and the soba noodles to the second. Cook both pans for around 4 minutes. Keep a close eye to make sure to overcook these ingredients. The sugar snap peas and asparagus should still be crunchy and the soba noodles should still have a bite.
  • Once done, drain each pan separately and rinse the peas, asparagus and soba noodles under cold water. Drain well. Place the noodles in a large mixing bowl and toss in 1 teaspoon of sesame oil. Set aside.
  • Make the dressing: whisk all the ingredients for the dressing in a small mixing bowl. Set aside.
  • Combine all the salad ingredients with the soba noodles and toss everything in the salad dressing.
  • Cook the tofu: Cut the drained tofu into 1.5-cm / 1/2-inch dice and place in a medium mixing bowl. Toss the tofu dice in tamari sauce, brown sugar, and garlic powder. Coat all over with corn flour.
  • Heat some 3 to 4 tablespoons of vegetable oil in a large frying pan under high heat. When the oil is shimmering, add the tofu dice. Cook until golden and crispy all over, about 5 minutes. To make sure the tofu does not burn, stir the pieces using a slotted spatula. Transfer to a plate lined with some kitchen towel.
  • Add the tofu pieces to the salad. Top with spring onions, coriander and peanuts.

Nutrition

Serving: 300gCalories: 385kcalCarbohydrates: 61gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 1441mgPotassium: 460mgFiber: 3gSugar: 29gVitamin A: 4512IUVitamin C: 48mgCalcium: 69mgIron: 3mg

Find this recipe online:

Spring Soba Noodle Salad with Crispy Tofu

https://theflexitarian.co.uk/recipe-items/spring-soba-noodle-salad-with-crispy-tofu-vegan/