Sesame-Ginger Tofu Soba Noodle SaladBy Chatelaine
Calling all noodle-lovers—this hearty salad is packed with crisp veggies, flavourful tofu and sautéed spinach.
- 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
- 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.
Frozen-then-thawed tofu takes on a light, chewy texture that soaks up soups and dressings well.