Soba Noodle Salad with Tofu and Vegetables

This Soba Noodle Salad with Tofu and Vegetables is a vibrant, low-carb Japanese dish that combines nutty soba noodles with fresh vegetables and protein-packed tofu. Tossed in a light sesame dressing, it's perfect for a refreshing lunch.

Ingredients

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

Steps

1. Cook the soba noodles according to package instructions, then drain and rinse under cold water to cool.
2. While the noodles are cooking, heat a non-stick skillet over medium heat and add the cubed tofu.
3. Sauté the tofu for about 8-10 minutes, turning occasionally until golden brown on all sides. Season with salt and black pepper to taste.
4. In a large bowl, combine the cooled soba noodles, sautéed tofu, cucumber, carrot, red bell pepper, and green onions.
5. In a small bowl, whisk together the sesame oil, soy sauce, and rice vinegar to make the dressing.
6. Pour the dressing over the salad mixture, toss to combine, and sprinkle with sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu.
• Rich in vitamins and minerals from fresh vegetables.

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