Sesame Tofu Soba Salad

• Tofu(400 g)
• Soba Noodles(250 g)
• Cabbage(200 g)
• Carrot(2)
• Cucumber(1)
• Green Onions(4)
• Garlic(1 clove)
• Ginger(1 tbsp)
• Soy sauce(3 tbsp)
• Sesame oil(2 tbsp)
• Rice Vinegar(2 tbsp)
• Maple syrup(1 tbsp)
• Lime(1)
• Sesame seeds(2 tbsp)
• Rapeseed Oil(1 tbsp)
• Black pepper(½ tsp)
• Salt(¼ tsp)

Method

1. 1

   Drain the {Tofu}, pat it dry, and cut it into bite-size pieces. Finely shred the {Cabbage}, peel the {Carrot} into ribbons or julienne, thinly slice the {Cucumber}, and slice the {Scallions}.

   ~8 min

2. 2

   In a large bowl, whisk the grated {Garlic}, grated {Ginger}, {Soy sauce}, {Sesame oil}, {Rice Vinegar}, {Maple syrup}, juice of the {Lime}, {Black pepper}, and {Salt} until combined.

   ~4 min

3. 3

   Bring a pot of water to a boil. Cook the {Soba Noodles} until just tender, then drain and rinse under cold water until cool and no longer sticky.

   ~5 min

4. 4

   Meanwhile, heat the {Vegetable oil} in a nonstick pan over medium-high heat. Add the {Tofu} and cook until golden on most sides. Sprinkle in half the {Sesame seeds} for the last minute so they cling to the tofu.

   ~8 min

5. 5

   Add the cooked {Soba Noodles}, {Cabbage}, {Carrot}, {Cucumber}, {Scallions}, and tofu to the dressing. Toss well until everything is evenly coated, then scatter over the remaining {Sesame seeds} and serve.