Soba Noodle Salad with Sesame Glazed Tofu & Orange Sauce by Chef Alyssa Moreau

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but canola oil is a budget-friendly alternative.

edamame

🥗Healthier: green peas

💰Cheaper: frozen peas

Frozen peas are less expensive and still provide similar texture.

soba noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles offer more fiber, while spaghetti is a cost-effective swap.

Preheat the oven to 350 degrees.

In a small bowl, combine sesame oil, shoyu, chili paste, and garlic, then set aside.

Cut tofu into 1-inch cubes or slice into 1/4 inch triangles.

Place tofu pieces on a parchment-lined baking sheet and baste the tops with the marinade.

Sprinkle with sesame seeds and bake for about 20 minutes until browned, turning over once for an additional 10 minutes.

While the tofu is baking, prepare the sauce by combining orange juice, honey or agave, lemon juice, shoyu, sesame oil, salt, and arrowroot powder in a small pot and heat to thicken, stirring occasionally, then set aside to cool.

Bring a pot of water to a boil and cook the soba noodles according to package directions.

Drain and rinse the noodles with cold water until cool.

Toss the noodles in a large bowl with a bit of sesame oil or other light oil and shoyu, then chill in the refrigerator.

Once fully chilled, add bell pepper, carrot, cucumber, sprouts, lettuce, and green onions into the noodles.

Place on a serving platter topped with tofu and sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary