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Soba Salad with Asian Vegetables and Golden Tofu

Craving pasta? Try this dish of soba noodles and veggies.

Soba Salad with Asian Vegetables and Golden Tofu

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By: Team Beachbody
Posted in: Salad, Salads, Vegan, Vegetarian
Servings
6 servings
Prep Time
15 minutes
Cook Time
18 minutes

Ingredients for Salad Dressing:

  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. raw honey
  • 2 Tbsp. 100% orange juice
  • 3 Tbsp. rice wine vinegar
  • 1-inch fresh ginger, peeled, finely chopped
  • 1 Tbsp. sesame oil

Ingredients for Salad:

  • 3 oz. dry soba noodles (or whole wheat spaghetti)
  • 1 Tbsp. olive oil
  • 1 lb. firm tofu, cut into bite-sized cubes
  • 3 cups broccoli florets, steamed
  • 1 cup frozen baby peas, cooked
  • 1 (15-oz.) can baby corn, drained, chopped
  • 1 (8-oz.) can sliced water chestnuts, drained
  • ¼ cup sliced green onions
  • 3 cups shredded red cabbage

Instructions

Preparation for Salad Dressing:

  1. Combine soy sauce, honey, orange juice, vinegar, ginger, and oil in a small bowl; whisk to blend. Set aside.

  2. Heat oil in a medium nonstick skillet over medium heat.

  3. Add tofu; cook, stirring frequently, for 5 minutes on each side, or until golden. Remove from heat.

  4. Add tofu, broccoli, peas, corn, water chestnuts, cabbage, green onions, and dressing to noodles; toss gently to blend.

  5. Divide evenly among six serving plates.

Recipe Notes

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