Description
A refreshing and nutritious soba noodle and edamame salad topped with perfectly grilled tofu. This light and flavorful dish combines tender soba noodles, protein-rich edamame, crisp vegetables, and a tangy, slightly sweet dressing for a satisfying vegetarian meal.
Ingredients
Scale
Salad
- 140g soba noodles
- 300g fresh or frozen podded edamame (soy) beans
- 4 spring onions, shredded
- 300g bag beansprouts
- 1 cucumber, peeled, halved lengthways, deseeded with a teaspoon and sliced
- 2 tsp sesame oil
- handful coriander leaves, to serve
Tofu
- 250g block firm tofu, patted dry and thickly sliced
- 1 tsp vegetable oil
Dressing
- 3 tbsp mirin
- 2 tsp tamari
- 2 tbsp orange juice
- 1 red chilli, deseeded if desired and finely chopped
Instructions
- Prepare the dressing: In your smallest saucepan, combine the mirin, tamari, orange juice, and chopped red chilli. Heat over medium heat and simmer for 30 seconds. Remove from heat and set the warm dressing aside to infuse the flavors.
- Cook the noodles and edamame: Boil the soba noodles according to the package instructions. Add the fresh or frozen edamame beans during the last 2 minutes of cooking. Once done, drain and rinse the noodles and edamame thoroughly under very cold water to stop cooking and cool them down.
- Assemble the salad base: In a large bowl, combine the cooled soba noodles and edamame with shredded spring onions, beansprouts, sliced cucumber, and drizzle with sesame oil. Pour the warm dressing over the salad and toss gently to combine. Season with salt and pepper to taste, if desired.
- Grill the tofu: Brush the firm tofu slices with vegetable oil and lightly season with salt and pepper. Preheat a grill or griddle pan to medium-high heat. Carefully grill the tofu slices for 2-3 minutes on each side until golden and grill marks appear. Handle the tofu gently to avoid breaking it.
- Serve: Place the tofu on top of the soba noodle salad. Sprinkle with fresh coriander leaves and serve immediately for a delicious, healthy meal.
Notes
- For a spicier salad, do not deseed the chili.
- To make this recipe gluten-free, ensure the soba noodles and tamari are certified gluten-free.
- Use firm tofu for grilling to prevent it from crumbling.
- Chilling the noodles and edamame slightly before mixing helps maintain the salad’s refreshing texture.
- Add a sprinkle of toasted sesame seeds for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Japanese-inspired
Keywords: soba noodle salad, edamame, grilled tofu, vegetarian salad, healthy dinner, Japanese salad, tofu recipe
