Description
A refreshing and nutritious soba noodle and edamame salad tossed in a warm, tangy dressing, topped with delicately grilled firm tofu and garnished with fresh coriander. This wholesome dish blends the earthy flavors of soba noodles and edamame with crisp vegetables and a subtle kick from red chili, making it perfect for a light lunch or dinner.
Ingredients
Scale
Salad Ingredients
- 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
- 1 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 (optional) and finely chopped
Instructions
- Prepare the dressing: In your smallest saucepan, combine the mirin, tamari, orange juice, and finely chopped red chilli. Heat gently and allow to simmer for 30 seconds, then remove from heat and set aside to keep warm.
- Cook noodles and edamame: Boil the soba noodles according to the package instructions. During the final 2 minutes of cooking, add the edamame beans to the boiling water. Once cooked, drain both together and rinse under very cold water to stop the cooking process. Drain thoroughly.
- Combine salad components: In a large bowl, place the cooled noodles and edamame. Add the shredded spring onions, beansprouts, sliced cucumber, and drizzle over 1 tsp of sesame oil. Pour in the warm dressing and gently toss everything together to ensure even distribution. Season with salt or additional tamari if desired.
- Grill the tofu: Brush the firm tofu slices with vegetable oil and season lightly. Using a hot griddle pan or grill, cook the tofu for 2-3 minutes on each side until golden and grill marks appear. Handle the tofu carefully as it is delicate.
- Assemble and serve: Arrange the salad onto serving plates or a large platter. Top with the grilled tofu slices and scatter fresh coriander leaves over the top. Serve immediately to enjoy the contrast of warm dressing with fresh crunchy vegetables and soft grilled tofu.
Notes
- You can substitute tamari with soy sauce if needed, but tamari is gluten-free and offers a richer flavor.
- Adjust the heat level by varying the amount of red chilli according to your preference.
- Ensure tofu is patted dry properly to achieve better grilling results and prevent sticking.
- For added crunch, you may garnish with toasted sesame seeds.
- This salad is best eaten fresh but can be refrigerated for up to one day; dress just before serving if storing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Japanese
Keywords: Soba noodle salad, edamame salad, grilled tofu, Japanese salad, healthy vegetarian lunch, quick soba recipe, tofu salad
