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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
  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.
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