We discovered our love of buckwheat soba noodles last year after making a recipe from this cookbook. We prefer it to the wheat pasta; the noodles cook up quickly and taste just as good in cold salads as with warm sauces.
I recently bought The Sprouted Kitchen’s latest cookbook. Dishes from the first book make regular appearances in this household, so I was excited to add the second book to our collection. As expected, there were a number of recipes I wanted to try, but her soba noodle salad was the inaugural recipe winner.
You had me with Maple, Lime and Soba…
If you have a Julienne peeler, now’s the time to bring it out! If you don’t, you could grate the vegetables, or practice your knife-skills by julienning the veggies into match-stick strips. The players in this vegetable game: carrots, cucumber, peppers and mushrooms.
Once the veggies are prepped, start on the tofu. Cut a block of extra-firm tofu into 1-inch cubes and saute in a hot, lightly oiled, non-stick pan until the edges start to brown. Add soy sauce, maple syrup and a sprinkle of fresh-ground pepper to the tofu and stir / cook until the edges get nice and crispy-brown, about 7 to 8 minutes.
Meanwhile, cook the soba noodles until al dente, rinse under cool water, drain, then add to the veggies. Whisk up the vinaigrette and toss with the salad.
Top the veggie soba salad with the maple tofu. We had an avocado that needed using, and was a nice addition.
The combination of the sweet maple and the sour miso-ginger worked really well with this salad, and the flavours were even better the next day as lunch left-overs!
- Serves: 4 servings
- Serving size: 1 bowl
- Calories: 415
- Fat: 19.4 g
- Saturated fat: 2.9 g
- Carbohydrates: 49.1 g
- Sugar: 11.7 g
- Sodium: 545 mg
- Fiber: 10 g
- Protein: 22 g
- Cholesterol: 0 mg
- 350 g extra-firm tofu
- 2 tsp low-sodium soy sauce
- 1 tbsp maple syrup
- Freshly ground pepper
- Oil to spray the pan
- 100 g buckwheat soba noodles
- 3 carrots, peeled and julienned
- 1 medium cucumber, julienned
- 2 peppers, thinly sliced
- 1 Anaheim pepper, thinly sliced
- 1 jalapeño pepper, chopped
- 5 - 6 crimini mushrooms, thinly sliced
- 2 green onions, chopped
- Handful parsley or cilantro, finely chopped
- 1 avocado
- 1 tbsp yellow miso paste
- 1 3-inch piece fresh ginger, peeled and grated
- 1 tsp honey
- 2 limes, zest and juice
- 1 tbsp toasted sesame oil
- 1 tsp hot sauce
- Prepare the vegetables (carrots through mushrooms), set aside.
- Drain the tofu and press out the excess liquid. Chop into 1-inch cubes and add to a hot, lightly oiled non-stick pan. Saute until the edges start to brown. Add the soy sauce, maple syrup and black pepper. Stir and cook until the tofu gets brown and crispy; set aside.
- Cook the soba noodles until al dente. Rinse with cool water, drain, and add to the prepared vegetables. Whisk together the vinaigrette ingredients and add to the salad, along with the parsley, tossing to combine.
- Serve the salad topped with the tofu, chopped green onions and avocado slices.