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Sesame-Ginger Tofu Soba Noodle Salad

42

  • Prep Time25 min
  • Total Time30 min
  • Makes4 servings
Salad with soba noodles, tofu, carrots, cucumber in an orange bowl on an orange table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Calling all noodle-lovers—this hearty salad is packed with crisp veggies, flavourful tofu and sautéed spinach.

Ingredients

  • 1 454-g pkg medium tofu, drained

  • 180 g soba noodles, (about two 1-in.-diameter bundles)

  • 1/4 cup maple syrup

  • 1/4 cup seasoned rice vinegar

  • 2 tbsp grated ginger

  • 2 tbsp sesame seeds, toasted

  • 4 tsp sesame oil

  • 2 tsp canola oil

  • 4 garlic cloves, minced

  • 1 142-g-pkg baby spinach

  • 4 tsp sodium-reduced soy sauce

  • 3 mini cucumbers, cut in matchsticks

  • 1 cup carrot, cut in matchsticks

  • 2 green onions, thinly sliced

Instructions

  • Cut tofu in half horizontally and then cut each piece into 1-in.-thick rectangles. Lay on a paper-towel-lined plate and set aside to drain.

  • Cook noodles in a large pot of boiling water, following package directions but omitting salt, until tender, 4 min. Drain, then rinse under cold water to remove excess starch.

  • Stir maple syrup with vinegar, ginger, sesame seeds and sesame oil in a large bowl. Add tofu. Set aside.

  • Heat a large frying pan over medium. Add canola oil, and then garlic. Cook for 1 min. Add spinach, in batches if necessary, and cook until wilted, about 1 min. Stir in soy sauce.

  • Divide soba among 4 bowls. Top with spinach, cucumbers, carrots and tofu. Drizzle remaining dressing overtop. Sprinkle with green onions.

Kitchen tip

Frozen-then-thawed tofu takes on a light, chewy texture that soaks up soups and dressings well.

Find a whole month's worth of dinner-in-a-bowl salad recipes in this delicious collection.

Get more of our best tofu recipes.

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