• 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
  • 227g 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

products used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles

  • 1

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

  • 2

    Pat dry tofu 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 the oven for 45-50 mins.

  • 4

    Cook the noodles per directions on the package. Remember to stir them occasionally to keep them from sticking.

  • 5

    Chop carrot into thin matchsticks.

  • 6

    When the noodles are done, rinse and drain in cold water to get rid of the excess starch. Then, gently toss the noodles with the toasted sesame oilrooms in the pan and sear each side for 3-5 mins, until browned and crispy.

  • 7

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

  • 8

    Make the dressing by whisking together the dressing ingredients. Pour the dressing onto the noodles salad and gently toss.

  • 9

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

products used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles

Instruction video