Sesame-Ginger Tofu Soba Noodle Salad
31
- Prep Time25 mins
- Total Time30 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Calling all noodle-lovers—this hearty salad is packed with crisp veggies, flavourful tofu and sautéed spinach.
Ingredients
1 454-g pkg medium tofu, drained
180 g soba noodles, (about two 1-in.-diameter bundles)
1/4 cup maple syrup
1/4 cup seasoned rice vinegar
2 tbsp grated ginger
2 tbsp sesame seeds, toasted
4 tsp sesame oil
2 tsp canola oil
4 garlic cloves, minced
1 142-g-pkg baby spinach
4 tsp sodium-reduced soy sauce
3 mini cucumbers, cut in matchsticks
1 cup carrot, cut in matchsticks
2 green onions, thinly sliced
Instructions
Cut tofu in half horizontally and then cut each piece into 1-in.-thick rectangles. Lay on a paper-towel-lined plate and set aside to drain.
Cook noodles in a large pot of boiling water, following package directions but omitting salt, until tender, 4 min. Drain, then rinse under cold water to remove excess starch.
Stir maple syrup with vinegar, ginger, sesame seeds and sesame oil in a large bowl. Add tofu. Set aside.
Heat a large frying pan over medium. Add canola oil, and then garlic. Cook for 1 min. Add spinach, in batches if necessary, and cook until wilted, about 1 min. Stir in soy sauce.
Divide soba among 4 bowls. Top with spinach, cucumbers, carrots and tofu. Drizzle remaining dressing overtop. Sprinkle with green onions.
Kitchen tip
Frozen-then-thawed tofu takes on a light, chewy texture that soaks up soups and dressings well.