Veggie Soba with Marinated Tofu and Ginger-Soy Sauce
Veggie Soba Noodles with Marinated Tofu and Ginger-Soy Sauce. Packed with healthy vegetables, plant-based protein and fiber. Vegan.
Ingredients
Marinated Tofu:
- 8 ounces firm tofu, pressed and drained
- 2 tablespoons olive oil
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped mint
- 1 inch grated fresh ginger
Soba Noodles
- 8 ounces soba noodles
- 3/4 cup edamame
- 2 thin-skinned cucumbers, like Persian, peeled and julienned
- 1 large carrot, peeled and julienned
- 1-2 tablespoons black sesame seeds
- 1-2 tablespoons white sesame seeds, or one or the other
- 2 scallions, chopped
Ginger-Soy Sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce, preferably low-sodium
- 1 tablespoon brown sugar
- 1 tablespoon grated fresh ginger
- 2 tablespoons sesame oil
- 1/2 tablespoon garlic chili sauce, like sambal oelek
Instructions
- Prepare the tofu. Whisk together the olive oil, herbs ginger and salt/pepper in a food processor or mortal and pestle. You want to finely mash the herbs with the oil to form a thick paste. Add the herbed mixture to the tofu and toss to combine. Set aside for 30 minutes.
- Bring a large pot of salted water to a boil and add the soba noodles. Cook according to package instructions, then remove and rinse with cold water.
- While the noodles are cooking, whisk together the ingredients for the dressing in the bottom of a large bowl. Add in the cooked and slightly-cooled noodles, vegetables, scallions, sesame seeds and marinated tofu.
- Toss well to combine. Season to taste, as needed, and set aside to let merry for at least 20-30 minutes (I think this tastes best ~1 hour after making).