A main-dish salad rich in protein and flavours? Yes please! This Asian salad made with tofu is simple, quick, and full of nutrients. Sesame, edamames, soba noodles… so many tasty ingredients! Plus, it’s a nice chance from warm Asian soup. In this recipe, pastas are served cold, and it’s perfect that way. This tofu is ideal for a quick lunch or a weekday diner!
Dark soy sauce
Toasted sesame oil
Garlic cloves, finely chopped
Gochujang or hot sauce
Firm tofu block, diced
Frozen edamames, thawed
Chinese cabbage, finely chopped
Red cabbage, finely chopped
Yellow bell pepper, diced
In a bowl, whisk all the sesame sauce ingredients together. Set aside.
In another bowl, marinate the tofu with a part of the sesame sauce. Sprinkle with a bit of cornstarch. Mix well.
Preheat the oven to 190 °C (375 °F). Line a baking sheet with a silicone baking mat or parchment paper.
Cook the tofu in the oven for 15 minutes. For extra crisp tofu, cook 25 more minutes.
In boiling water, cook the soba noodles following the instructions on the packaging.
Gently toss all the salad ingredients with the sesame sauce.
When ready to serve, garnish with sesame seeds and green onions.
Lightly heat and brown the sesame seeds in a pan. This will enhance its flavours! But be careful! Stay close to the pan because these seeds can burn quickly. Enjoy your Asian tofu salad!
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