Asian Green Tea & Tofu Soba Salad
.
Yield
4 servingsPrep
20 minCook
10 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Green tea marinated tofu | |||
| 10 ½ | ounces |
tofu
extra-firm or firm, 1 package |
|
| 12 | ounces |
green tea
lightly brewed |
* |
| 1 | tablespoon |
ginger
minced |
|
| 3 | each |
scallions, spring or green onions
diced |
|
| 1 | red |
hot chili peppers
diced |
*
|
| 1 ½ | tablespoons |
soy sauce, sodium reduced
or to taste |
|
| Dressing | |||
| 1 ½ | tablespoons |
soy sauce, sodium reduced
or to taste |
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | tablespoon |
rice vinegar
|
|
| Salad | |||
| 8 | ounces |
soba noodles
|
*
|
| ½ | large |
sweet red bell peppers
diced |
|
| 2 ½ | cups |
cabbage
shredded |
|
| 1 | cup |
mung bean sprouts
|
|
| 1 ½ | tablespoons |
sesame seeds
black |
|
| To assemble the green tea tofu soba salad | |||
| 1 | each |
red chili peppers
diced |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 4 | tablespoons |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Green tea marinated tofu: | |||
| 303.5 | ml/g |
tofu
extra-firm or firm, 1 package |
|
| 346.8 | ml/g |
green tea
lightly brewed |
* |
| 15 | ml |
ginger
minced |
|
| 3 | each |
scallions, spring or green onions
diced |
|
| 1 | red |
hot chili peppers
diced |
*
|
| 23 | ml |
soy sauce, sodium reduced
or to taste |
|
| Dressing: | |||
| 23 | ml |
soy sauce, sodium reduced
or to taste |
|
| 15 | ml |
sesame oil
|
|
| 15 | ml |
rice vinegar
|
|
| Salad: | |||
| 231.2 | ml/g |
soba noodles
|
*
|
| 0.5 | large |
sweet red bell peppers
diced |
|
| 591 | ml |
cabbage
shredded |
|
| 237 | ml |
mung bean sprouts
|
|
| 23 | ml |
sesame seeds
black |
|
| To assemble the green tea tofu soba salad: | |||
| 1 | each |
red chili peppers
diced |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 6E+1 | ml |
cilantro
freshly chopped |
|
Directions
For marinating the tofu:
Dice tofu into bite sized cubes .
Add tea, ginger, green onions, chili and soy sauce together in a large bowl, and whisk until well blended.
Set aside half of the marinade in a separate bowl for the dressing.
Place the tofu to the first bowl of marinade, ensuring all pieces are covered, and refrigerate for at least 2 hours or overnight.
For the dressing:
Add the soy sauce, sesame oil and rice wine vinegar into the reserved marinade dressing.
Whisk to well blend and set aside.
For the Green Tea Tofu Soba Salad:
Set a large pot over medium high heat and cook the soba noodles according to package instructions.
When the noodles are done, drain, rinse and set aside to cool.
Once the noodles are cool, mix together the soba, bell pepper, cabbage, sprouts and sesame seeds together in a large bowl.
Add the marinated tofu and season with the dressing, reserving a few tablespoons of dressing for serving.
Use your hands or wooden spoon to gently toss the salad until well mixed and evenly coated.
Divide among 4 plates.
Drizzle with extra dressing and sprinkle the chopped chili, green onions and cilantro on top.
Serve.
