A delightful cold noodle salad awaits with its zesty peanut dressing tying all the flavors together. The crunch of raw vegetables adds a satisfying contrast while the shredded tofu adds a protein boost for a nourishing and well-rounded meal.
To achieve the ideal texture for soba noodles, cook them slightly under the recommended time and promptly rinse them in cold water to halt the cooking process and remove excess starch. For meal prep convenience, cook the tofu, prepare the dressing and vegetables in advance, refrigerating them for later use. When ready to enjoy, cook the noodles, combine all the components, and serve.
**Key Ingredients:**
– **Tofu:** 400 g extra-firm tofu, soy sauce, rice vinegar, maple syrup, sesame oil, garlic powder, cornstarch.
– **Dressing:** Peanut butter, soy sauce, lime juice, lime zest, sugar, chili crisp, ginger, garlic, warm water.
– **Salad:** Soba noodles, cabbage, red bell pepper, carrot, edamame, green onions, jalapeno, roasted peanuts, cilantro.
**Preparation Steps:**
– Preheat oven to 425 F and line a sheet pan with parchment paper.
– Drain and dry tofu, then shred it using a box grater into a bowl. Mix in soy sauce, rice vinegar, maple syrup, sesame oil, garlic powder, and cornstarch, and roast until golden.
– Whisk together peanut butter, soy sauce, lime juice, lime zest, sugar, chili crisp, ginger, and garlic, adding water gradually until smooth.
– Cook noodles slightly less than instructed, then rinse under cold water.
– Combine dressing, vegetables, noodles, peanuts, and tofu in a bowl, toss, and garnish with cilantro and lime juice before serving.
This recipe serves 4 to 6 and was created in collaboration with CBC Creator Network.