Description
An easy soba noodle salad brightened up with an orange ginger miso sauce.
Ingredients
Scale
- 1 block extra firm tofu organic, cut into cubes and then pressed
- 1 tsp five spice
- 1 tbsp arrowroot powder
- 2 tsp coconut aminos or tamari
- 1 package soba noodles
- 5 leaves Swiss chard, roughly torn
- 2 carrots, shredded
- 1 watermelon radish, sliced thin
For the miso sauce:
- 1 tbsp light miso organic
- 2 1/2 tbsp fresh orange juice
- 1/2 tsp ginger, minced
- 1 tsp coconut aminos or tamari
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 1-2 tbsp water
Instructions
- Preheat the oven to 400, line a baking sheet with parchment paper so the tofu doesn’t stick. Slice the tofu into even slabs and then into cubes.
- Place the tofu cubes on a plate with a clean towel or paper towel below and on top, place a cutting board on top of the plate. Place something heavy on top of the plate, I used my cast iron pan. Let that sit for about 20-30 minutes.
- Remove the tofu and add to a medium sized mixing bowl and add in the five spice, arrowroot powder and coconut aminos and make sure all the tofu is covered and no white powder remains.
- Place on a baking sheet and bake for 13 minutes, then flip them around and bake for 12-13 minutes more.
- While the tofu is baking, make the miso dressing by combining all sauce ingredients in a small bowl.
- Cook the soba noodles, drain and rinse and set aside. Using the same pot add the Swiss chard and sauté for 1-2 minutes over low heat. Then add the noodles back in and add the sauce.
- Place the noodles in a bowl, top with shredded carrots, radish, tofu and sesame seeds as garnish.