Cold noodle salad is a staple for hot summer nights when you don’t want to spend too much time in front of a hot oven. Soba noodles are a Japanese buckwheat noodle and can be found in most Asian grocery stores. Prep the dressing ahead of time so your tofu has a chance to marinate in it before you grill.
- 2-3 Tbsp rice vinegar or apple cider vinegar
- 5 Tbsp sesame oil
- 5 Tbsp soy or tamari
- 2-3 Tbsp maple syrup
- 1-2 garlic cloves, minced
- 1/2 inch fresh ginger, minced
- 2 green onions
- 1/2 package firm or pressed tofu, cut into 1/3 inch slices
- 8 oz/237g package soba noodles
- 1 cup sprouts
- 1 cup carrots, shredded
- 1 1/2 cups cabbage, thinly sliced
- 1/2 cups snow peas, sliced
- 4 Tbsp toasted sesame seeds
- Optional: 1/3 package enoki mushrooms
- Combine maple syrup, vinegar, sesame oil, soy, garlic, ginger, and green onion. Marinate tofu in sauce for minimum 1 hour. The longer you marinate the better.
- Cook Soba noodles according to package instructions and rinse with cold water.
- Remove tofu from dressing marinade. Set aside to use as salad dressing.
- Grill tofu on a hot grill for 6 minutes on both sides or until it has nice char marks. Alternatively, bake tofu for 20 to 30 minutes or until firm and nicely browned in a 350° Fahrenheit oven.
- Toss noodles with marinade. Add extra maple syrup, vinegar, sesame oil and soy if more dressing is needed.
- Arrange noodles with vegetables, tofu and top with sesame seeds.