Chilled Asian Inspired Noodle Salad
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
- Stand tofu on the longside edge and cut down the middle, giving yourself 2 thinner slabs of tofu
- Place on a pizza pan or cooling rack (something with holes) with a towel underneath
- Place paper towels or another towel on top of tofu and then place something flat on top, like a cookie sheet
- Add lots of weight on the cookie sheet to create a press. I usually add pots of water or books as weight
- Let sit for 30 minutes
- Remove weights and cut into thirds, both directions, making nice squares
- Put in a bowl add spices and oil and gently mix with your hands
- Let sit in the marinade while the oven heats up
Baking Tofu
- Heat oven to 400 degrees
- Put down parchment paper on a cookie sheet
- Arrange tofu so it’s not touching
- Cook for 20 minutes on one side
- Flip over and cook for another 10 minutes
Salad
- Slice the cabbage, carrots, and cucumber into bite size pieces
- Prepare noodles according to package instructions
- After the noodles are cooked place in cold water
- Prepare salad dressing in a mason jar
- 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