With warmer weather upon us I’m all about lighter, fresher dinner options and this sesame tofu soba salad ticks all the boxes. It’s full of texture and flavour, vegan friendly and oh-so-tasty!
The recipe is amended from one I found at Taste
Ingredients List
- 180g soba noodles
- 2 medium carrots
- 150g snow peas
- 150g mushrooms
- 2 cloves garlic
- 4cm ginger
- 2tbs rice wine vinegar
- 3tbs tamari
- 1/3 cup panko breadcrumbs
- 1/3 cup sesame seeds
- 1/2tbs chilli flakes
- 500g firm tofu
- Oil
- Spring onion
Steps
- Cook the soba noodles as per packet directions, drain, refresh under cold water and set aside
- Slice the carrots and snow peas into thin matchsticks (I used my spiralizer for the carrots)
- Slice the mushrooms, garlic and ginger and heat a little oil in a fry pan. Cook for 5-6 minutes, stirring occasionally, until fragrant and the mushrooms have released their liquid
- Whisk together the vinegar and tamari in a jug
- Combine the panko, sesame seeds and chilli flakes in a bowl
- Cut the tofu into cubes and toss in the vinegar mix then in the panko mix to coat, repeating with all the tofu
- Heat oil in a fry pan and cook the tofu in batches until golden on all sides
- Combine the soba noodles, vegetables and tofu in serving bowls and top with sliced spring onion and drizzle over any excess vinegar mixture
- Enjoy!
I love the combination of the soft noodles with the fresh, crispy veggies and crunchy tofu – textures are a big thing around these parts, that’s for sure! This sesame tofu soba salad makes an excellent lunch or light dinner option, perfect for this warmer weather ahead of us!
Have you tried sesame tofu soba before?
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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!