Monday, December 19, 2011

Soba Salad with Asian Vegetables and Golden Tofu

  • 1/2 cup soy sauce
  • 2 Tbsp. brown sugar, packed
  • 2 Tbsp. water
  • 2 Tbsp. orange juice
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. minced fresh ginger root, peeled
  • 2 cloves garlic, minced
  • 2 Tbsp. toasted sesame oil
  • 4 ozs. soba or whole wheat spaghetti, uncooked
  • 4 cups broccoli florets
  • 1 10-oz. package frozen baby peas
  • 2 tsps. toasted sesame oil
  • 1 lb. firm tofu, cut into bite-size cubes
  • 2 cups diced fresh cucumber (with peel)
  • 1 15-oz. can baby corn, drained
  • 1 8-oz. can sliced water chestnuts, drained
  • 4 cups shredded purple cabbage
Bring a large pot of water to a boil, then add noodles and cook 4 minutes. Add broccoli and cook 4 more minutes. Add peas, stir, take pan off heat, and drain immediately. Spread noodle mixture in a large flat serving dish or roasting pan (to help speed cooling process) and place in refrigerator to cool. While it's cooling, whisk together all dressing ingredients in a small bowl; cover and refrigerate.
Heat 2 teaspoons sesame oil in a medium nonstick skillet over medium heat. Add tofu and sauté 3 to 5 minutes per side or until golden, using chopsticks or tongs to turn tofu.
When noodle mixture has cooled, place in a large bowl, then add cucumber, corn, and water chestnuts. Add 2/3 of dressing and toss gently to mix.
Place 1/4 of cabbage on each of 4 large plates to form a bed. Top each with 1/4 of soba salad and 1/4 of tofu. Drizzle each salad with remaining dressing. Makes 4 servings.
Preparation Time: 1 hour
Nutritional Information (per serving):
CaloriesProteinFiberCarbsFat TotalSaturated Fat
48024 g11 g73 g15 g2 g

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