Soba Noodle Salad

A weeknight staple in our household

Serves: 4

Ingredients:

  • For the tofu
    • 1 block of firm tofu, cut into 1” cubes
    • 2 tbs cornstarch
    • Salt and pepper
    • 1 tbs soy sauce
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tbs olive oil
  • For the dressing
    • 3 tbs peanut butter
    • 2 tbs soy sauce
    • 1 tsp sesame oil
    • ½ tbs rice wine vinegar
    • 1 tbs sherry 
    • Juice and zest of 1 lime
    • 1 tbs chili oil
    • 1 tbs ginger-garlic paste
    • Salt and pepper to taste
    • 2 tbs hot water
    • 2 tbs brown sugar
  • ½ bell pepper, julienned 
  • ½ bunch green onions, julienned
  • 1 carrot, julienned
  • 1 jalapeno, thinly sliced
  • ½ white cabbage shaved
  • Handful chopped cilantro
  • 4 servings of soba noodles, cooked

Procedure:

  • For the tofu
    • Toss the tofu in cornstarch, oil, soy sauce, and spices
    • Air fry at 400 for around 10 minutes or until golden brown
  • For the dressing
    • Mix all ingredients together until creamy
  • Assembly
    • Toss the noodles, veggies, and tofu in the dressing
    • Serve hot or cold

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