Ginger-Citrus Tofu Salad with Soba Noodles
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- Total Time
- 50mins
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- Serves
- 4
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- Calories
- 344
This salad has everything! It takes a bit of time to put together, but it makes an awesome lunch or dinner... and stellar leftovers.
recipe updated 14 Oct 2020
Ingredients
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- Orange juice
- 60 ml
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- Soy sauce
- 30 ml
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- Sesame oil
- 30 ml
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- Olive oil
- 30 ml
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- Ginger
- 1 teaspoon
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- Garlic clove
- 1
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- Maple syrup
- 2 teaspoons
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- Cayenne pepper
- ¼ teaspoon
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- Tofu
- 400 g
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- Lime
- 1
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- Rice vinegar
- 3 tablespoons
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- Sea salt
- 1 pinch
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- Soba noodles
- 225 g
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- Broccoli
- 1
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- Water
- 720 ml
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- Carrot
- 1
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- White cabbage
- 45 g
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- Kale
- 30 g
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- Coriander
- 9 g
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- Fresh basil leaves
- 1 sprig
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- Sesame seeds
- 1 tablespoon
Tools
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Spatula
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Oven
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Whisk
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Stove
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Large mixing bowl
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Small bowl
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Large saucepan
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Baking pan - 13 x 9"
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Plate
Step preview
- Pre-heat oven - 180°C
- Add orange juice, soy sauce, sesame oil, olive oil, ginger, garlic clove, maple syrup and cayenne pepper to a clean small bowl
- Mix until blended then set aside
- Add tofu to a clean baking pan
- Transfer marinade to tofu
- Bake - 15 min, 180°C
- Stir gently
- Bake until browned - 15 min, 180°C
- Transfer tofu to plate and reserve liquid
- Retrieve small bowl
- Add lime, orange juice, rice vinegar and sea salt to the small bowl
- Mix well
- Cook soba noodles in a clean large saucepan then set aside
- Add broccoli and water to a clean large saucepan
- Simmer and strain - 30 sec
- Rinse until cool
- Add carrot, white cabbage, kale, coriander, fresh basil leaves and sesame seeds to a clean large mixing bowl
- Transfer pasta to salad
- Transfer vegetables to salad
- Pour marinade into salad and mix
- Add content of plate to salad