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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This is a delicious cold salad inspired by the sesame noodles served at my favorite deli. It can be served as a side dish or a healthy, vegan main course. The 4 servings listed are for small main course portions. Ingredients:
4 ounces soba noodles |
1/2 large carrot, grated |
2 green onions, chopped |
1/2 red bell pepper |
7 ounces extra firm tofu, pressed |
1 tablespoon sesame oil |
3/4 inch piece ginger, grated |
3 tablespoons rice wine vinegar |
1 tablespoon canola oil |
2 teaspoons soy sauce |
1/2 teaspoon sugar |
Directions:
1. Boil water and prepare soba noodles according to package directions. Drain and rinse them while they are still a bit firm or they will become mushy.
2. Meanwhile, heat a large non-stick pan over medium-high heat. Press excess liquid out of tofu, then cut into 1-inch squares. Spray pan with cooking spray and add tofu, arranging into one layer. Saute for about 6-8 minutes, turning often to brown all sides of the blocks.
3. Combine all dressing ingredients. Either whisk together or blend in a blender (I use a Magic Bullet).
4. In a large bowl, combine carrot, green onions, bell pepper, cooled tofu, and soba noodles. Pour dressing over and toss.
5. This can be eaten immediately, but I recommend refrigerating for one hour, then letting it come to room temperature.
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