Spicy Vegan Soba Noodle and Tofu Salad
Created by SueFreedman on July 3, 2012
- Servings: 5
- Prep Time: 25m
- Cook Time: 0m
- Recipe #5865
Ingredients
- Dressing:
- 1 clove garlic, minced
- 1 tablespoon finely chopped ginger
- 1/3 cup soy sauce
- 2 tablespoonsbrown sugar
- 2 tablespoonssesame oil
- 3 tablespoon tahini
- 1 tablespoon spicy chili oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- Salt & pepper
- Salad:
- 1 pound uncooked soba noodles
- 1 cup cucumber, peeled and sliced thin
- 1/2 cup thinly sliced red pepper
- 4 green onions, chopped white and green parts, thinly sliced
- 1 small carrot, peeled and shredded (about 1/2 cup)
- 1 cup firm tofu, cut into small pieces
- 1 tablespoon sesame seeds
- 1 tablespoon fresh cilantro leaves, chopped
- 6 fresh mint leaves, torn into pieces
How to Make
-
Step 1: Place garlic, ginger, soy sauce, brown sugar, sesame oil, tahini, chili oil, vinegar, and lime juice in a mixing bowl and whisk to combine. Season to taste with salt and pepper.
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Step 2: Add noodles to boiling, salted water and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so keep a close watch, have a large bowl of iced water ready). Drain the noodles and then plunge in iced water and drain again.
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Step 3: Combine noodles and dressing, toss well with remaining ingredients. Season with more salt and pepper. Chill for at least 30 minutes before serving.
Nutritional Facts
- Serving Size: 1 (772.7 g)
- Calories 835.7
- Total Fat - 20.5 g
- Saturated Fat - 3.1 g
- Cholesterol - 17.9 mg
- Sodium - 1355.1 mg
- Total Carbohydrate - 137.6 g
- Dietary Fiber - 17.2 g
- Sugars - 22.7 g
- Protein - 45.9 g
- Calcium - 681 mg
- Iron - 9.1 mg
- Vitamin C - 386.7 mg
- Thiamin - 1.2 mg