• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    50 Mins

  • servings

    1

Ingredients

Noodles Salad

  • 4 liters water
  • 1 lb firm tofu
  • salt & pepper to taste
  • 1 pkg Lotus Foods Organic Buckwheat & Brown Soba Rice Noodles
  • 30g purple carrot
  • 1 tsp toasted sesame oil
  • 40g red bell pepper
  • 2 sticks green onion
  • 4g Thai basil
  • 4g mint
  • 10g cilantro
  • ½ cup edamame
  • ¼ cup peanuts

PEANUT DRESSING

  • 2 tbsp peanut butter
  •  tbsp soy sauce
  • 1 tbsp tamarind paste
  • 2 tbsp coconut milk
  • 1 tbsp maple syrup
  • 1 tbsp grated ginger

product used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles

  • 1

    Preheat oven to 400°F. Bring a pot of water to boil for the noodles.

  • 2

    Pat tofu dry with a paper towel, then slice into bite-sized cubes.

  • 3

    Spread tofu cubes onto a baking tray lined with parchment paper. Season with salt and pepper, then bake in oven for 45-50 mins.

  • 4

    Cook noodles per directions on the package. stirring occasionally to keep from sticking.

  • 5

    Chop carrot into thin matchsticks.

  • 6

    When noodles are ready, rinse and drain in cold water to get rid of excess starch then gently toss with toasted sesame oil.

  • 7

    Thinly slice pepper and finely chop green onions then transfer veggies to the noodles along with Thai basil, mint, and chopped cilantro.

  • 8

    Whisk dressing ingredients, pour onto noodles salad, and gently toss.

  • 9

    Toast peanuts in a frying pan on medium heat for 3-4 mins. Top salad with the toasted peanuts and crispy baked tofu cubes.

product used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles

Instruction video