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Tofu and buckwheat soba noodle salad with sliced red cabbage, peppers, carrot and coriander.

Tofu, Soba Noodle and Veggie Salad

5 from 1 vote
Soba noodle salad with crisp, fresh veggies and a peanut, honey and lime sauce
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Asian
Calories: 961
Ingredients Method

Ingredients
  

  • 280g/10oz extra-firm tofu I use Tofoo
  • 2 tbsp light soy sauce
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 2 tsp vegetable oil
  • 1 red bell pepper thinly sliced
  • 1 orange bell pepper thinly sliced
  • 1/2 a small red cabbage shredded
  • 2 carrots thinly sliced with a vegetable peeler
  • 200g/7oz buckwheat soba noodles
  • 1 handful of fresh coriander roughly chopped
  • Chopped peanuts
Sauce
  • 5 tsbp natural peanut butter
  • 1 lime juice
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 3 tbsp water

Method
 

  1. Add all the sauce ingredients to a blender and blend until smooth and combined. Keep adding more water until the sauce is still thick but pours easily.
  2. Cook the noodles to packed instructions. Drain and rinse with cold water.
  3. Meanwhile, make the tofu. Slice the tofu into 1 inch cubes.
  4. Combine the soy sauce, ginger and garlic in a shallow bowl. Add the tofu stir to coat with the sauce. If you have time, marinate for up 30 minutes.
  5. Heat a large frying pan on a medium-high heat and add the vegetable oil.
  6. Cook the tofu (with the residual marinade) for 10-12 minutes, flipping the cubes regularly so they are cooked evenly on each side. Leave to cool slightly.
  7. Add all the vegetables and tofu in a large bowl and pour over the sauce. Stir to combine.
  8. Serve sprinkled with the chopped peanuts!