This delicious soba noodle salad with a ginger-lime sauce is light and refreshing in contrast to the warm tofu and hearty bok choy. Feel free to mix it up by using your favourite veggies and you have the option to prepare everything ahead of time to soak up the flavours! It is perfect for this hot and sultry weather … soba noodles being gluten-free makes the salad so light.
Ingredients
- For the Tofu and Bok Choy
- 1 Block Tofu
- 1 Tsp Sesame Oil
- 1 Head Baby Bok Choy
- For the Soba Noodle Salad
- 1/2 Packet Soba Noodles
- 1/3 English Cucumber Peeled into Ribbons or Julienned
- 1 Large Carrot Peeled into Ribbons or Julienned
- 2 Scallions Chopped
- For the Ginger Lime Sauce
- 1½ Tbsp Low Sodium Soy Sauce
- 1½ Tbsp Maple Syrup
- 1 Lime Juiced
- 1 Tsp Ginger Paste
- 1 Tsp Sesame Oil
- Optional Garnish
- Scallions Chopped
- Sesame Seeds
Preparation
Prep: 15 minutes
Cooking: 20 minutes
- Cut tofu in half crosswise.
- Meanwhile, prepare the noodles according to directions on the package before rinsing with cold water to bring the temperature down.
- Place cucumber, carrot, and scallions in a large bowl along with the cooked noodles.
- Prepare the ginger-lime sauce by adding all ingredients into a bowl and whisking until well combined. Reserve 1½ tablespoons for later. Add the rest of the sauce to the soba noodle salad and mix. Place in fridge until ready to eat.
- Add 1 teaspoon of sesame oil to a pan and cook the tofu on each side over medium-low heat for ~5 mins or until golden.Serve pie warm or at room temperature, dusted with powdered sugar and cinnamon powder.
- Cut off the bottom of the bok choy, so you have the long leaves. Once the tempeh is done, remove it from the pan and then add the bok choy with ¼ cup of water. Cover and steam for 5 mins until bright green. Drain any remaining.
- Place on a large plate the soba noodle salad and bok choy. Place the tofu on the side. Garnish with extra green onion and sesame seeds if desired.
