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.
Ingredients
Prepare Miso Tofu
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Sesame Oil 60 ml
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Mirin 250 ml
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Miso paste 250 ml
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Soy sauce, low sodium 250 ml
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Vegetable oil 60 ml
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Tofu, firm 900 g
Prepare Spiced Almonds
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Almonds, whole 140 g
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Olive oil 1.3 ml
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Garlic powder 1 g
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Cayenne, ground 1 g
Prepare Umami Dressing
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Sesame Oil 15 ml
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Hoisin 30 ml
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Soy sauce, low sodium 30 ml
Finish the Salad
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Hellmann’s® Sesame Thai Vinaigrette Dressing 300 ml
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Soba Noodles, cooked 1.5 kg
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Umami Dressing, prepared
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Edamame, shelled 180 g
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Fava Bean sprouts 180 g
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Snow peas 160 g
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Bell pepper, julienned/matchstick 225 g
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Spiced Almonds, prepared
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Miso Tofu, prepared
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Nori, julienned. As needed
Preparation
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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.
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Prepare Spiced Almonds
- Combine all ingredients and toss until almonds are well seasoned, roast in the oven at 180°C until toasted.
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Prepare Umami Dressing
- Combine all ingredients and whisk until uniform.
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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.