Spicy Thai Soba Noodle Tofu Salad

i submitted this recipe at work, which they altered a bit, but it’s still one of my favorite things we sell. and, might i add, it always sells out in a day or two. my friends have invited me over for a canning lesson, so i said i would bring lunch. here it is, in its full glory:

Spicy Thai Soba Noodle Tofu Salad

i love this salad so much, i have to include these pretty closeup pictures as well:

Thai Soba Noodle Tofu Salad

this salad is light, refreshing, and really pretty easy to make. the most time-consuming part is just chopping and slicing all the vegetables, but you can put on some esquivel or martin denny, and just kind of zone out into vegetable-lounge music bliss.

it can definitely be served immediately when you finish it (roomtemperature), or chilled in the fridge to let the flavors mingle a little more. either way=delicious! you are going to need a really large mixing bowl if you make this whole batch, so you don’t lose any ingredients while tossing it.

Spicy Thai Soba Noodle Tofu Salad Recipe

feel free to experiment with vegetables too. this combination makes for some pretty colors, and tastiness, too. sauteing the tofu adds nice texture that complements the crispy raw veggies, and the dressing is tangy and simple. i’ve used snow peas and fresh chilies in it too with equally good success.

spicy thai soba noodle tofu salad (serves 6- 8) :

1 pkg soba noodles (i used eden organic that comes in 8.8 oz/250g)
16 oz firm tofu, drained and cut into 1/2” cubes
olive or vegetable oil for sautéing
cayenne pepper or chili pepper flakes, to taste
2 tbsp tamari
1-2 tbsp nutritional yeast
about 2 c packed baby spinach, chopped
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
1 c fresh cilantro, chopped (or to taste)
1/4 head green cabbage, thinly sliced
3-4 tbsp lime juice
2 tbsp tamari
1 tbsp sesame oil
2 tbsp olive or vegetable oil
1 tbsp rice vinegar
1/3-1/2 c roasted peanuts

cook the soba noodles according to directions. drain, rinse in cold water, and set aside. meanwhile, saute the tofu and cayenne in a little oil until golden. remove from heat, stir in the tamari and yeast, and set aside to cool.

place remaining ingredients (except peanuts) in a large mixing bowl and toss to coat vegetables in dressing. add noodles and tofu, and mix well. i find that using your hands works best for this, even though you get some cilantro and spinach stuck to them. top with roasted peanuts.