This Soba Noodle Salad with Sriracha Tofu is making my week. I whipped it up on Tuesday night in between a long day at the office and a long (and dirty) romp in the park with Trudydog. It’s easy to throw together (even easier if you make the tofu ahead of time), keeps for days in the fridge, and best of all, manages to get better over time. Not many leftovers can make that claim.
I can’t think of too many instances where I prefer raw veggies over cooked, but it really works in this dish. If you prefer, you can always stir fry the veggies for a couple of minutes, but I like the crispness. Plus I always feel like I’m eating something really healthy when it has raw vegetables. And the raw veggies are one of the reasons this keeps so well throughout the week.
Between the veggies, peanut butter protein, and buckwheat noodles, this vegan dish is both wholesome and filling. If you make the tofu ahead of time (which I wish I’d done) it comes together in a matter of minutes.
Did I mention that it tastes really good? It tastes really good.
In other news, Mr. Peach and I did it. We finally booked plane tickets for a trip we’ve been trying to plan for about a year. With moving across the country and starting new jobs, there were just too many variables to nail down any concrete travel plans. But now that things have settled a bit, we took the plunge, so we will be flying into Paris the second week of April and out of Rome 16 days later!! At this point, we plan to spend four nights in Paris, two nights in Florence, four nights on the Amalfi Coast, and four nights in Rome. I. CAN. NOT. WAIT. Museums, cafes, views, history, hiking, and of course, food. All the food. I welcome any and all recommendations, food-related or otherwise.
One of the reasons I actually started this blog was to get some practice with a camera in preparation for this then-hypothetical (but now very real) trip. In the past, I’ve hauled a giant camera around to some really beautiful places without ever taking more than a couple of (pretty awful) photos. Part of it is that I get distracted and forget to take any photos. Mostly though, I was never really sure how to properly use a DSLR. While I’m still no expert, I’m certainly gaining a bit more confidence. I now understand about what roughly half of the buttons on the camera do.
You gotta start somewhere, right?
And the best part about food blogging is that when I get frustrated with how my photos are looking, I always have tasty food, like this Soba Noodle Salad with Sriracha Tofu, as a consolation prize.
- 14 oz. extra firm tofu
- ½ cup sriracha
- ¼ cup tamari
- ¼ cup honey
- 2 tablespoons canola oil
- ⅔ cup peanut butter
- ¼ cup tamari
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 3 garlic cloves
- ⅓ cup water
- 2 tablespoons chili paste (sambal oelek)
- 9 oz soba noodles
- 3 bell peppers
- 2 cups broccoli florets
- 3 carrots
- 1 bunch green onions
- 1 handful cilantro
- Begin by cutting the tofu into ½ inch thick slices. Lay them down in a single layer on a cutting board with a few layers of paper towels. Cover with a few more paper towels, another cutting board (or other flat surface), and a cast iron pan or stack of books. Press for about 15 minutes or until most the liquid has seeped out. Replace the paper towels, as necessary. Whisk together the sriracha, tamari, and honey. Once tofu is done pressing, cut into bite sized squares and place in a shallow dish. Cover with the sriracha marinade and refrigerate for another 20 minutes or up to a day.
- While the tofu is pressing and marinating, cook the soba noodles according to the package instructions, taking care not to overcook. Once cooked, place in a large bowl. Slice the peppers into thin strips, cut the broccoli into bite-sized pieces, and either shred or julienne the carrots. Chop the cilantro and slice the green onions. Combine all the veggies and noodles in a large bowl.
- Combine all the sauce ingredients together in the bowl of a food processor. Process until completely smooth. Adjust ingredient amounts, as you prefer. I like mine really spicy so I add more chili paste. Set aside.
- After the tofu has marinated for a minimum of 20 minutes, heat the oil in a large nonstick skillet over high heat. Once the oil is shimmering, drain the excess marinade from the tofu and carefully add the tofu to the pan. Lower the heat to medium-high and cook for about 10 minutes, moving the tofu around occasionally so it browns evenly on all sides. Once crispy and brown, add the tofu to the noodles and vegetables, along with the sauce. Toss everything together (I found that a pair of tongs worked best for this) until evenly coated.
- Serve immediately or refrigerate for up to three days and serve cold. Garnish with additional green onions and cilantro.