Seared Tofu-and-Soba Noodle Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 (12.3-ounce) packages reduced-fat firm tofu, drained |
1/4 cup rice vinegar |
1/4 cup low-sodium soy sauce |
2 tablespoons sugar |
1 tablespoon sesame oil |
2 teaspoons grated peeled fresh ginger |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon olive oil |
6 cups chopped romaine lettuce |
4 cups cooked soba (about 8 ounces uncooked buckwheat noodles) |
1/2 cup chopped green onions |
Directions:
1. Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
2. Combine vinegar and the next 6 ingredients (vinegar through black pepper) in a jar; cover tightly, and shake vigorously. Set aside.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add tofu slices; cook 5 minutes on each side or until lightly browned. Cut each tofu slice in half lengthwise. Arrange lettuce on a platter; top with noodles, tofu slices, and onions. Drizzle with dressing.
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