Soba Noodle Salad With Sriracha Tofu

Hey guys,

Long time no see! Sorry about that. Life’s been a little crazy lately but for all amazing reasons I assure you.

I am currently obsessed with soba noodles and have been making them in all different ways with lots of different flavours and vegetables.

The night I made these I absolutely lovedddddd the creation I came up with so I decided to write it up for you guys!

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Soba noodles are made from buckwheat flour and normal wheat flour, so if you’re like me and you avoid GLUTEN then you’ll need to source 100% buckwheat soba like I did. I got mine from my local whole foods store Valeries Pantry.

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What you will need:

Large bowl, measuring spoons, microwave safe container, grater, knives.

Ingredients:

2 large Carrots grated
1 continental Cucumber quartered and sliced thinly
1 pack of organic firm Tofu (400g)
1 pack of Edamame salad (shelled, usually frozen)
2 cups of Spinach chopped
1 packet of 100% buckwheat Soba Noodles
1 tsp Olive Oil
6 tbs Tamari
2 tsp Sriracha
2 1/2 tbs of Apple Cider Vinegar
1/2 cup of salted Peanuts
1 small Broccoli floretted and steamed (OPTIONAL: I think the recipe didn’t need it)

Method:

  1. Bring a pot of water to the boil and cook the whole packet of soba noodles (if you aren’t using the gluten free version, just use two sleeves of the soba noodles).
  2. Stir frequently. Once ‘cooked’ or soft, pour the contents into a colander and rinse the noodles under cold water so that the heat is removed. Leave aside.
  3. While the soba noodles are cooking, prepare the tofu. Slice the block into quarters length ways and then slice the quarters into thin slices.
  4. Heat a fry pan with the olive oil. Add in the tofu slices and lay on one side. You will then flip them when they are golden on one side.
  5. When both sides of the tofu are golden, add 1 tbs of Tamari and 1 tsp of sriracha to the pan and toss the tofu evenly through it, cooking for 1 minute. Remove from heat.
  6. Grate the carrot and slice the cucumber. Roughly chop the spinach.
  7. Place the edamame salad into a microwave safe container and add in a cm of water. Close the lid, leaving one corner open. Microwave for 2-3 minutes until softened but still firm to the touch. Drain liquid out.
  8. Prepare the dressing: Use remainder of tamari and sriracha and add to a little bowl, add in the apple cider vinegar and stir well.
  9. Add the vegetables, soba noodles, edamame and tofu to a large bowl and stir together.
  10. Either add in the dressing now, or on top of the individual meals.
  11. Serve with peanuts on top.

Serves 3-4

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There you have it guys!

One of my most recent soba noodle creations 🙂

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Happy cooking lovelys,

Steph xx

 

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