Salad

• 1 bundle of soba noodles
• 2 medium grated carrots
• 1/ 3 head of purple cabbage, finely chopped
• 1/ 2 cup shelled edamame

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

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]