"I've been loving San-J Organic Tamari Lite w/ 50% less sodium lately !! It's gluten free, non GMO, and has a richer taste than regular soy sauce 🤩 Used it for a tofu marinade + dressing in this recipe and it was absolutely bombbbb!!!"
Peanut Sesame Soba Noodle Salad with Crispy Tofu
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Prep time: 10mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
Salad
- 1 bundle of soba noodles
- 2 medium grated carrots
- 1/3 head of purple cabbage, finely chopped
- 1/2 cup shelled edamame
ingredients
Dressing
- 3 tablespoons San-J Organic Tamari Soy Sauce with 50% less sodium
- 1 tablespoon sesame oil
- 3 tablespoons peanut butter
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon fresh ginger, minced
- 3 garlic cloves, minced
- Water, to thin
ingredients
Tofu and Marinade
- 1/2 block firm or extra firm tofu, excess water squeezed out and cut into cubed
- 3 tablespoons San-J Organic Tamari Soy Sauce with 50% less sodium
- 2 tablespoons maple syrup
- 1 tablespoons olive oil
Method
Step 1
Boil soba noodles according to package directions. Once boiled, drain and rinse noodles with cold water. Set aside.
Step 2
In a small bowl, mix dressing ingredients, adding water to thin to desired consistency.
Step 3
Combine noodles, veggies, and dressing in a large bowl.
Step 4
Toss tofu cubes in the marinade. Pan fry at medium-high heat until golden brown and crispy on all sides, about 3 minutes each side.
Step 5
Serve noodles with tofu on the side. [Note: Can be refrigerated for up to 3 days (if refrigerating, don’t pour dressing on it yet]
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