It’s a boring Tuesday. Let’s start off with a recipe!I’m so excited to have an actual kitchen, a table, and plates again that I had to get cooking last night. Well, semi-cooking, because this salad is actually served cold.First, you cook up some soba noodles, tofu, and edamame. Then, leave it all to cool and go do something else… like run!I was hoping to cover closer to six miles, but felt terrible at mile 3 and called it quits. Some days you got it, some days you don’t!Anyways, back to the recipe. Then, you mix up some Asian-style dressing, and mix everything together. Serve atop some lettuce, and top off with roasted peanuts! Plus sriracha and cilantro of course.Anthony and I had our doubts whether this would actually turn out well (Asian cooking isn’t really my strong suit) but were super impressed with how delicious this was.
Here’s the recipe!
Soba Noodle Tofu Salad (serves 5) (inspired by The Lemon Bowl)
- 8 oz soba noodles
- 2 blocks of tofu
- 2 tablespoons vegetable oil
- 1/2 cup shelled edamame
- 1/4 cup sesame seeds
- 1/4 cup cilantro, chopped
- 2 heaping handfuls of mixed green lettuce
- 3 tablespoons lime juice
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 tablespoon fresh ginger
- 2 tablespoons sesame oil
- 1/2 tablespoon sriracha
Cook soba noodles; toss in shelled edamame too. Rinse both with cold water, strain, and let cool. Meanwhile, fry tofu in vegetable oil on the stove (or a skillet!) on medium-high until edges are brown and crispy. Let cool.
Mix lime juice, soy sauce, sugar, ginger, sesame oil, and sriracha together. Toss together in a large bowl with noodles, tofu, edamame, sesame seeds, and cilantro.
Serve atop a bed of lettuce and top with peanuts, more cilantro, and more sriracha! Best served on a real table in a real home with a real fork Have a great day!
- Cold noodles: yay or nay?
- When was the last time you had a bad run?
- Best new recipe you’ve tried lately?