This Asian inspired salad is perfect for a hot summer’s day when you need a protein-packed meal to get you through the work day.
And it’s light enough, despite the carbs, that it won’t see you falling asleep at your desk at 3:00PM.
The tofu in this dish needs to be marinated in your fridge for an hour, but this step can be done anywhere up to a week before you make your salad.
If you choose to use pre-marinated, store-bought tofu, this recipe will take you a maximum of 10 minutes. I prefer to marinate my own tofu so I know exactly what is in it.
- Store bought pre marinated tofu, or one block of plain, firm tofu.
- 1 bundle of buckwheat soba noodles. I get my soba noodles in packets from Chinatown that include 30 bunches of noodles ready for boiling. If your noodle packets don’t come pre-bundled, use as much as you would if you were making a linguini or spaghetti meal.
- ½ large tomato, chopped.
- 1 small cucumber or 1/3 large cucumber, chopped.
- ½ cup of low sodium tamari. Soy is also fine.
- ¼ cup of vegetable stock. You can use store bought stock for this recipe. If you have no stock handy, water is also fine.
- 1 tbsp of fresh lime juice (or store bought if you don’t have fresh limes like the current lime shortage in Toronto!)
- ½ tbsp of neutral flavoured oil. Sunflower is good, but I used light olive oil for this and it worked nicely.
- 1/3 cup of low sodium tamari or soy.
- ½ tbsp of fresh or store bought lime juice.
- 1 tsp of pre-minced ginger. You can mince fresh ginger, but I get a better consistency with the pre-minced stuff.
- ½ tbsp of agave nectar. Maple syrup would also work, as would honey if you’re not vegan.
- Dash of neutral oil.
- Press the water out of your tofu by placing the block between paper towels and pressing down on it. The more water you can get out, the better.
- Cube your tofu block. If you marinate the block whole, the marinade won’t reach the middle.
- Combine the marinade ingredients and whisk with a fork.
- Place your tofu cubes in a dish and pour the marinade over them. Cover and place in the fridge for an hour.
- If you’re using pre-marinated tofu, make sure it is cubed for your salad.
- Boil a pot of water. Once it’s reached the boil, throw in your buckwheat soba noodles and return to a medium heat for 5-7 minutes.
- Chop your tomatoes and cucumbers.
- Check your noodles around the 5 minute mark. You don’t want them too firm or too soft. When they are ready, strain them and rinse with cold water.
- Shake out as much water as you can from your noodles and transfer them to a bowl. Sprinkle with as much tofu as you like – I use about 8-10 cubes. You can keep the leftover cubes and use them to top stir-fried veggies, fried rice, or even skewer them with peppers and onions to grill.
- Top the salad with your chopped tomato and cucumber.
- Whisk together your dressing ingredients. I add my oil gradually at the end using as little or as much as I need to balance the taste. Pour over your salad and Enjoy!
Serving: One person.
Prep time: 10 minutes (plus 1 hour waiting time for tofu to marinate).
You can connect with South Nomad, Jessica, over at Google+.