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Spicy Miso Soba Noodle Salad with Tofu

Soba noodles tossed in Hellmann’s® Sesame Thai Vinaigrette, then topped with edamame, bean sprouts, snow peas, bell pepper, spiced almonds and miso marinated tofu. Finished with house made umami dressing.

Spicy Miso Soba Noodle Salad with Tofu – recipe

Ingredients

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Prepare Miso Tofu

  • Sesame Oil 60 ml
  • Mirin 250 ml
  • Miso paste 250 ml
  • Soy sauce, low sodium 250 ml
  • Vegetable oil 60 ml
  • Tofu, firm 900 g

Prepare Spiced Almonds

  • Almonds, whole 140 g
  • Olive oil 1.3 ml
  • Garlic powder 1 g
  • Cayenne, ground 1 g

Prepare Umami Dressing

Finish the Salad

  • Hellmann’s® Sesame Thai Vinaigrette Dressing 300 ml
  • Soba Noodles, cooked 1.5 kg
  • Umami Dressing, prepared
  • Edamame, shelled 180 g
  • Fava Bean sprouts 180 g
  • Snow peas 160 g
  • Bell pepper, julienned/matchstick 225 g
  • Spiced Almonds, prepared
  • Miso Tofu, prepared
  • Nori, julienned. As needed

Preparation

  1. Prepare Miso Tofu

    • To make miso marinade, combine sesame oil, mirin, miso paste, and soy sauce. Whisk.
    • Drain and pat dry tofu and pan fry with vegetableoil until crispy. In a mixing bowl, combine crispy tofuwith marinade and toss until the tofu is coated.

  2. Prepare Spiced Almonds

    • Combine all ingredients and toss until almonds are well seasoned, roast in the oven at 180°C until toasted.

  3. Prepare Umami Dressing

    • Combine all ingredients and whisk until uniform.

  4. Finish the Salad

    • Combine Hellmann’s® Sesame Thai Vinaigrette with soba noodles and toss until coated.
    • Drizzle the Umami Dressing over the noodles. Top with remaining ingredients.