Soba noodle salad with edamame and tofu

Mark Bittman did something like this in his Minimalist article a while back, but his version was a little weird and involved entirely too much lime juice. I modified it for a second attempt and it was pretty tasty.

Ingredients

  • 1 tbsp sesame oil
  • 4 tbsp olive oil
  • 1.5 tbsp rice vinegar
  • 1.5 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tbsp fresh ginger, grated
  • 4 oz soba noodles (uncooked)
  • 1 c edamame (out of pods)
  • 1-2 tbsp peanut oil
  • 1/2 package of firm tofu, cubed
  • 1/2 c green onions, sliced
  • 1/2 c baby carrots, sliced
  • 2 tsp white or black sesame seeds

1. Whisk together oils, vinegar, lemon juice, soy sauce, and ginger. This is really just a basic vinaigrette with soy and ginger. I just dump it all into a mason jar and shake like hell. Taste and adjust as necessary.1

2. Cook soba noodles until they’re at the texture you want. When done, rinse under cold water to stop them cooking any more.

3. Cook the edamame — I just cook it in boiling water (from frozen) for 2-3 minutes. Rinse under cold water until cool.

4. Put peanut oil into a shallow pan and heat. Dump in the tofu and fry ’til a bit crispy (this part is optional…you don’t have to fry the tofu, but it adds to the texture). Let cool.

5. Divide noodles into two big ol’ bowls, top each with edamame, tofu, green onions, and carrots. Pour 2-3 tbsp of the vinaigrette over each and a tsp of sesame seeds.

Eat!

1 = I don’t actually remember the precise ratios for the vinaigrette, so this might not be quite right. Feel free to modify to taste.

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2 thoughts on “Soba noodle salad with edamame and tofu

  1. Pingback: Meatless recipes :: dria.org

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