Citrus Ginger Tofu Salad with Buckwheat Soba Noodles

Zesty Zen: Citrus Ginger Tofu Salad with Buckwheat Soba Noodles

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Hello, culinary adventurers! 🍊🥢

Today, we’re diving into a bowl of pure bliss with this Citrus Ginger Tofu Salad with Buckwheat Soba Noodles. It’s a perfect harmony of flavors and textures that’ll transport your taste buds straight to flavor town! This dish is not just delicious; it’s a nutritional powerhouse that’ll leave you feeling satisfied and energized. So, let’s get cooking!

Ingredients:

For the Tofu:

  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce (or tamari for gluten-free option)
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch

For the Soba Noodles:

  • 8 oz buckwheat soba noodles
  • 1 tbsp sesame oil

For the Salad:

  • 2 cups mixed salad greens
  • 1 carrot, julienned
  • 1 cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/4 cup edamame, shelled and cooked
  • 2 green onions, sliced
  • 1/4 cup cilantro, chopped
  • 2 tbsp sesame seeds

For the Citrus Ginger Dressing:

  • Juice of 2 oranges
  • Juice of 1 lime
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey (or maple syrup for vegan option)
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1/4 cup olive oil

Instructions:

  1. Let’s start with our star protein – the tofu! Preheat your oven to 400°F (200°C). In a bowl, whisk together soy sauce and sesame oil. Toss the tofu cubes in this mixture, then sprinkle with cornstarch and toss again until evenly coated. Spread the tofu on a lined baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
  2. While the tofu is baking, cook your soba noodles according to package instructions. Once done, rinse under cold water, drain well, and toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
  3. Now for our zingy dressing! In a jar or small bowl, combine all the dressing ingredients and shake or whisk vigorously until well combined. This dressing is liquid gold, I tell you!
  4. Assembly time! In a large bowl, toss together the salad greens, carrot, cucumber, bell pepper, edamame, and half of the green onions and cilantro.
  5. Add the cooled soba noodles to the salad and toss gently to combine.
  6. Now, let’s bring it all together. Add the crispy tofu to the salad, drizzle generously with the citrus ginger dressing, and toss everything together.
  7. To serve, divide the salad among bowls and sprinkle with the remaining green onions, cilantro, and sesame seeds.

And there you have it – a bowl of pure deliciousness that’s as nourishing as it is satisfying!

What I love about this Citrus Ginger Tofu Salad with Buckwheat Soba Noodles is its versatility. Feel free to swap in your favorite veggies or add some sliced avocado for extra creaminess. The crispy tofu provides a satisfying crunch, while the soba noodles add a lovely nutty flavor and hearty texture.

This salad is perfect for meal prep – just keep the dressing separate and add it when you’re ready to eat. It’s a fantastic option for a light dinner, a packable lunch, or even a refreshing post-workout meal.

Remember, the key to this dish is balance – the zesty citrus, the warming ginger, the earthy soba noodles, and the crispy tofu all work together to create a symphony of flavors in every bite.

So, are you ready to embark on this culinary adventure? Give this recipe a whirl and let me know in the comments how it turned out. Happy cooking, and may your chopsticks never be idle! 🥢✨

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