Soba Noodle Salad with Tofu and Tofu and Tofu

This Soba Noodle Salad with Tofu is a refreshing and nutritious Japanese-inspired dish that's perfect for a low-carb lunch. Packed with protein and vibrant vegetables, it's a delightful combination of flavors and textures that will satisfy your cravings.

Ingredients

• Soba noodles - 100g
• Firm tofu - 200g
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Green onions - 2, chopped
• Sesame oil - 2 tablespoons
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of water to a boil and cook the soba noodles according to package instructions, usually around 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
2. While the noodles are cooking, press the tofu between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.
3. In a non-stick skillet, heat 1 tablespoon of sesame oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides, about 8-10 minutes. Season with salt and black pepper to taste.
4. In a large bowl, combine the cooked soba noodles, sautéed tofu, julienned cucumber, carrot, red bell pepper, and green onions.
5. In a separate small bowl, whisk together the remaining sesame oil, soy sauce, and rice vinegar. Pour the dressing over the salad and toss gently to combine.
6. Garnish with chopped cilantro and toasted sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in fiber from vegetables, aiding digestion.

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