I love a noodle salad and this tofu edamame soba noodle salad is a definite favourite. It’s full of flavour and packed with protein thanks to both the tofu and edamame. This makes it an excellent work lunch option – filling without leaving you needing to nap afterwards!
I based this off a Cookie and Kate recipe
Ingredients List
For the Dressing
- 3cm piece of ginger
- ¼ cup tamari or soy sauce
- 2 tbs extra-virgin olive oil
- Juice of a lime
- 1 tbs toasted sesame oil
- 1 tbs honey or agave nectar
- 1-2 tsp sriracha
For the Soba Noodle Salad
- 300g firm tofu
- 200g soba noodles
- 2 cups frozen edamame
- 3 cups sugar snap peas or snow peas
- 3 carrots
- 1/2 cup coriander leaves
- 1/4 cup sesame seeds
Steps
- Preheat oven to 200C
- Mince the fresh ginger, then combine all the dressing ingredients and set aside
- Cut the tofu into cubes and pour over a quarter of the dressing, tossing well to coat. Bake for 25-30 minutes, turning once, until crispy
- Meanwhile, cook the soba noodles according to package directions, then drain, rinse under cold water and drain again. Place in a large bowl
- Cook the edamame in boiling water for 5 minutes
- Top and tail the peas and slice in half lengthwise. Add to the edamame pot for the last 30 seconds of cooking, then drain and rinse under cold water
- Cut the carrots until thin slices (I used a peeler)
- Combine the soba noodles, tofu, edamame, peas and carrots and toss to combine
- Pour over the dressing and add the coriander and toss again
- Toast the sesame seeds in a dry pan and sprinkle on top
I know that might look like a few steps, but I promise it’s straightforward! In fact, most of the time is when the tofu is baking, and you can get everything else done while that happens (including probably the dishes!). Plus, it’s all worth it for this tofu edamame soba noodle salad!
I’ve found that you can definitely keep this salad for leftovers, but the peas might not be quite as crunchy as when you first serve it. The dressing soaks in to the soba noodles a little more though which is delicious, so all in all I think you come out pretty even! I’ve loved having this in my fridge waiting for me when lunchtime rolls around on a work day – it’s so tasty and definitely keeps me going for the afternoon.
Who is keen to give this tofu edamame soba noodle salad a try?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!