I make this soba noodle salad quite often at home. It is one of my go-to meals when I am craving soba noodles. It is light, creamy, spicy and delicious. It is more of a summer dish but I make it all year round. It is packed with vegetables which are good for our bodies and has the tastiest peanut sauce I have made to date. I also include tofu in this recipe but you could leave it out if you are not a fan of tofu.

I hope you enjoy this dish as much as I have. As always please let me know what you think of this dish. If you like what you see on my blog, please subscribe to my blog and/or follow me on Instagram for some food porn.

For those of you counting calories and macros, please use the following table as a guide.

Ingredients:

For the soy marinated tofu:

• 150g firm tofu;
• Dash of ground white pepper; and
• 2 tbsp. soy sauce.

For the salad:

• 2 bundles (approximately 200g) uncooked soba noodles, cooked according to the packet instructions;
• 6 asparagus, sliced and blanched in hot water;
• 1 cup green beans, sliced and blanched in hot water;
• 1 bunch broccolini, sliced and blanched in hot water;
• 1 cup frozen peas, blanched in hot water;
• 1 cup cucumber, sliced;
• 1/3-1/2 cups fresh coriander, chopped;
• 1/2 tbsp. hemp seeds; and
• 1/4 cup dry roasted peanuts.

For the peanut sauce:

• 1/4 cup unsweetened coconut milk;
• 2 tbsp. natural crunchy peanut butter;
• 1 tbsp. soy sauce (or to taste);
• 2 tbsp. Worchester sauce; and
• 2 tsp ground cayenne pepper (less or more depending on your preferred spiciness level).

Method

For the soy marinated tofu:

1. Marinate the tofu in the soy sauce and white pepper for at least 30 minutes;
2. Preheat the oven to 180 degree Celsius;
3. Once the tofu is marinated, place the tofu on a baking tray and bake for 15-20 minutes; and
4. Then, allow to cool. Once the tofu has cooled down, slice the tofu into rectangular strips.

For the peanut sauce:

1. In a bowl, whisk all the peanut sauce ingredients together until smooth and creamy. You can also do this in a food processor; and
2. Set the peanut sauce aside.

For the salad:

1. In a large bowl, place all the salad ingredients, tofu strips and peanut sauce and toss together until well combined. Add a bit more salt or soy sauce if it does not have sufficient salt;

   

2. Plate the salad onto 4 bowls and top each bowl with some sesame seeds, chilli flakes and crushed peanuts; and
3. Enjoy 🙂