INGREDIENTS
Salad
- 1 small head cabbage red or green
- 1 bunch carrots
- 1-2 cucumbers
- 2 blocks tofu extra firm
- 1 package soba noodles
- 1 package rice noodles
Salad Dressing (makes 1 cup)
- ¼ cup soy sauce or tamari
- 2 tablespoons toasted seasame oil
- ¼ cup rice vinegar
- 2 inches ginger grated
- 3 cloves garlic grated
Marinade for Tofu
- Is the same as the Salad dressing
INSTRUCTIONS
Pressing Tofu to remove excess water
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Stand tofu on the longside edge and cut down the middle, giving yourself 2 thinner slabs of tofu
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Place on a pizza pan or cooling rack (something with holes) with a towel underneath
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Place paper towels or another towel on top of tofu and then place something flat on top, like a cookie sheet
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Add lots of weight on the cookie sheet to create a press. I usually add pots of water or books as weight
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Let sit for 30 minutes
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Remove weights and cut into thirds, both directions, making nice squares
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Put in a bowl add spices and oil and gently mix with your hands
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Let sit in the marinade while the oven heats up
Baking Tofu
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Heat oven to 400 degrees
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Put down parchment paper on a cookie sheet
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Arrange tofu so it’s not touching
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Cook for 20 minutes on one side
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Flip over and cook for another 10 minutes
Salad
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Slice the cabbage, carrots, and cucumber into bite size pieces
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Prepare noodles according to package instructions
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After the noodles are cooked place in cold water
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Prepare salad dressing in a mason jar
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Mix vegetables, noodles, tofu and dressing together
NOTES
- Optional add-ins: green onions, peppers, seasame seeds
- The tofu is time consuming, make at least two blocks, allowing you to serve mulitple times
- Make a large bowl, this will sit well in the fridge for a week
