Ingredients
Units
Scale
For the tofu
- 200 g/7 oz tofu
- 4 tbsp cornmeal
- 2 tbsp sesame seeds
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 tsp turmeric
- salt, pepper
For the salad
- 100 g/ 3.5 oz soba noodles
- 1 zucchini
- 1/2 bell pepper
- 2 scallions
- 1/2 cup of sprouts of your choice
- 10 radishes
- 1 tbsp black sesame seeds
- 1 cup of fresh cilantro
For the dressing
- 2 tbsp almond butter
- 1 tsp miso
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 lime, juice
- 1,5 tsp fresh, minced ginger
- 2 cloves of garlic
- dash of hot sauce
- salt
Instructions
Tofu
- Drain tofu, then place between two paper towels and place something heavy on top. Press tofu for at least 10 minutes.
- Mix together in a bowl cornmeal, sesame seeds, garlic powder, cayenne pepper, turmeric, salt and pepper. Once tofu if pressed cut into 1 cm/0.5 inch cubes and transfer to the cornmeal mixture and coat well.
- Arrange tofu on a baking tray in an even layer and bake for 25-30 minutes at 200°C/400℉.
Salad
- Prepare soba noodles according to package instructions. Drain well and let cool a bit.
- Meanwhile spiralize zucchini, chop scallions and cilantro roughly, and slice radishes and bell pepper thinly.
- For the dressing whisk together dressing ingredients. Adjust consistency with water (I used about 1/4 cup of water here).
Assembly
- Add cold soba noodles, zucchini, bell pepper, scallions, sprouts, black sesame seeds and the dressing to a large bowl and toss to combine.
- Divide soba noodles among bowls and top with radish slices, cilantro and crispy tofu. Enjoy!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Vegan