Peanut Sesame Soba Noodle Salad With Crispy Tofu

Name: Peanut Sesame Soba Noodle Salad With Crispy Tofu
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 bundle of soba noodles; 2 medium grated carrots; 1/3 head of purple cabbage, finely chopped; 1/2 cup shelled edamame; 3 tbsp San-J Organic Tamari Soy Sauce with 50% less sodium; 1 tbsp sesame oil; 3 tbsp peanut butter; 1 tsp apple cider vinegar; 1/4 tsp fresh ginger, minced; 3 garlic cloves, minced; Water, to thin; 1/2 block firm or extra firm tofu, excess water squeezed out and cut into cubed; 3 tbsp San-J Organic Tamari Soy Sauce with 50% less sodium; 2 tbsp maple syrup; 1 tbsp olive oil

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@Whollymunchies

Product(s) Used

Organic Tamari Lite
50% Less Sodium Soy Sauce

Special Diet

Less Sodium

Course

Main Course

Main Ingredient

Tofu

Occasion

Quick & Easy

Ingredients

SALAD

1 bundle of soba noodles
2 medium grated carrots
1/3 head of purple cabbage, finely chopped
1/2 cup shelled edamame

DRESSING

3 tbsp San-J Organic Tamari Soy Sauce with 50% less sodium
1 tbsp sesame oil
3 tbsp peanut butter
1 tsp apple cider vinegar
1/4 tsp fresh ginger, minced
3 garlic cloves, minced
Water, to thin

TOFU AND MARINADE

1/2 block firm or extra firm tofu, excess water squeezed out and cut into cubed
3 tbsp San-J Organic Tamari Soy Sauce with 50% less sodium
2 tbsp maple syrup
1 tbsp olive oil

Directions

Boil soba noodles according to package directions. Once boiled, drain and rinse noodles with cold water. Set aside.
In a small bowl, mix dressing ingredients, adding water to thin to desired consistency.
Combine noodles, veggies, and dressing in a large bowl.
Toss tofu cubes in the marinade. Pan fry at medium-high heat until golden brown and crispy on all sides, about 3 minutes each side.
Serve noodles with tofu on the side. [Note: Can be refrigerated for up to 3 days (if refrigerating, don’t pour dressing on it yet]