Edamame, Tofu & Soba Noodle Salad with Peanut Dressing

Edamame, Tofu & Soba Noodle Salad with Peanut Dressing

This soba noodle salad is a bright, fresh and delicious option for a hearty lunch or light dinner. Though there are a few steps, it's relatively simple to make and many things can be done simultaneously or in advance, making it a viable weeknight dinner option.

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Servings 2

Prep Time 10

Total Time 30

Ingredients

Miso-Peanut Dressing

2 tablespoons fresh lime juice
2 teaspoons peanut butter
1 teaspoon lime zest from about 1/2 lime
1 teaspoon white miso paste
1/2 teaspoon toasted sesame oil
1 teaspoon honey
1/2 teaspoon ginger grated
1 clove garlic grated

Soba Noodle Salad

150 g (5 oz) extra firm tofu cut into cubes
2 teaspoons neutral oil
1 teaspoon cornstarch
20 ml (1 tablespoon + 1 teaspoon) soy sauce
100 g (3.5 oz) dried soba noodles
1 tablespoon fresh lime juice
1 clove garlic grated
75 g (1 cup) napa/chinese cabbage thinly shredded
200 g (1 cup) frozen edamame thawed
4-5 radishes thinly sliced
1 small red pepper julienned
1 small carrot peeled and julienned
2 tablespoons roasted unsalted peanuts roughly chopped
2 tablespoons fresh cilantro roughly chopped
1 teaspoon sesame seeds toasted

Instructions

Preheat oven to 200℃/400℉. Then, make the dressing. In a medium bowl, add the lime juice, peanut butter, lime zest, miso paste, sesame oil, honey, ginger and garlic along with 2 tablespoons of cool water.
Whisk together to combine, adding up to 2 more tablespoons of water to get a thin and viscous consistency - how much water you need to add will depend on the style and brand of peanut butter you use. Set the dressing aside.
Meanwhile, bake the tofu. Line a large baking sheet with parchment paper. In a large bowl, add the tofu, neutral oil, ½ teaspoon of the soy sauce and the corn starch. Stir until the tofu is coated and then spread over the prepared baking sheet.
Bake the tofu in preheated oven for 20 minutes, rotating halfway through, or until it is deeply golden brown, crispy and puffed.
While the tofu is baking, cook the soba noodles according to the package instructions. Once cooked, drain in a colander and run under cool tap water to halt the cooking and cool the noodles.
In the same large bowl that you seasoned the tofu with (there is no need to clean it), whisk together the remaining tablespoon of soy sauce, lime juice and the garlic. Add the cooled and drained soba noodles to the bowl and toss to combine.
In a large salad bowl, add the cabbage, edamame, radishes, carrot, peanuts, cilantro and sesame seeds. Pour over ⅔ of the dressing and toss to combine. Use tongs to lift the soba noodles from the bowl, allowing the lime juice mixture to drip off before adding them to the salad. Toss until everything is thoroughly combined.
Once the tofu is finished baking, allow it to cool for about 5 minutes before adding to the bowl with the soba noodle marinade (after you've removed the noodles). Toss to coat in the liquid, then add to the salad. Add the rest of the dressing and toss to combine. Serve immediately.