Tofu + Soba Noodle Salad
In the summer, I live off cooling veg + pasta salads. This one is a Tofu + Soba Noodle Salad. It's got all the goods and is perfectly satisfying for the remaining weeks of summer. If you haven’t cooked with soba noodles before, give em a try. They taste more earthy than typical pasta and are a nice way to mix up your typical routine. Plus, soba noodles cook in only 3 minutes! Keep them on hand for nights when you only have a total of 10 minutes to get pasta, leftover veg, and cheese or protein into a bowl for dinner.
For the salad:
3oz soba noodles (buckwheat noodles), cooked according to package, drained and rinsed with cool water, set aside
I cup sliced bell peppers (I used red and green peppers), sautéed in oil until softened
1 cup carrot ribbons (peel carrot with vegetable peeler to create 'ribbons')
1 cup cucumber ribbons
1 package tofu, chopped into 1'' pieces, sautéed in oil and splashes of soy sauce for 5-8 minutes
Black and white sesame seeds (for topping)
For the dressing:
1/4 cup soy sauce (or coconut aminos)
2 tsp rice vinegar
2 tsp sriracha
2 tbsp coconut sugar (optional)
1/2 cup toasted sesame oil
In a large bowl, add (cooked) soba noodles and prepared vegetables, set aside.
In a smaller bowl, prepare the dressing. Whisk together all dressing ingredients, except sesame oil. Once combined, add sesame oil while continuing to whisk.
Add dressing to bowl of vegetables and noodles.
Plate noodles and add prepared tofu atop salad.
Sprinkle sesame seeds on salad to desired taste.
Best in: Summer
Best for: Vata and Pitta Doshas