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Soba noodle salad with crispy tofu

Moderate 4 May 2019
Preparation time
20 min
Cooking time
15 min

If you're in the mood for Asian cuisine at home, try your hand at this colorful noodle skillet.

1 Spring onion
100 g Tofu
1 UNIT Rotkohl
80 g Sobanudeln
1 Carrot
1 Paprika
1 Tsp. Tamari
1 tbsp. Lime juice
1 tbsp. Peanut butter
1 Tsp. Rice vinegar
0.5 Tsp. Ground ginger
1 Tsp. Maple syrup
1 Tsp. Sesame oil
0.5 Tsp. Garlic powder
0.5 Tsp. Miso Paste
2 tbsp. Water
1 handful Peanuts
1 Tsp. Sesam
1 handful Koriander
  • Step 1/7

    Cut the tofu into cubes and bake in the oven at 200°C for about 15 minutes until crispy, turning in between.

  • Step 2/7

    Cook pasta according to package directions.

  • Step 3/7

    Cut vegetables into thin slices.

  • Step 4/7

    Mix ingredients for the dressing.

  • Step 5/7

    Mix cooked noodles with the dressing, vegetables and baked tofu.

  • Step 6/7

    Sprinkle with the cilantro, peanuts and sesame seeds.

  • Step 7/7

    Salad either enjoy directly warm or still cool.

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