This Miso-Glazed Tofu and Noodle Salad is a delightful medley of textures and flavors that will leave your taste buds dancing with joy. The crispy tofu, coated in a delicious miso glaze, provides a satisfying crunch with each bite. The tender soba noodles add a subtle earthy flavor and are perfectly complemented by the fresh, crunchy vegetables - crisp cucumber slices, shredded carrots, and thinly sliced scallions. A sprinkle of sesame seeds adds a nutty flavor and a lovely visual appeal.
But what really ties this dish together is the tangy, savory miso-based dressing. It's the perfect combination of sweet and savory, with a slight hint of nuttiness from the sesame oil. As you take a bite, the flavors of the dressing mingle with the other ingredients, creating a harmonious blend that will leave you wanting more.
Ingredients:
For the tofu:
- 1 block (14-16 oz) firm tofu, drained and pressed
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, minced
For the salad:
- 8 oz soba noodles
- 1 cucumber, thinly sliced
- 2 carrots, shredded
- 2 scallions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon sesame seeds
For the dressing:
- 2 tablespoons miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
Instructions:
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Preheat your oven to 400°F (200°C). Cut the tofu into bite-sized cubes.
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In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Add the tofu cubes to the bowl and toss to coat.
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Place the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown and crispy.
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Meanwhile, cook the soba noodles according to the package instructions. Drain and rinse under cold water to cool.
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In a large bowl, combine the cooked soba noodles, cucumber slices, shredded carrots, scallions, and chopped cilantro.
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In a small bowl, whisk together the miso paste, rice vinegar, soy sauce, honey, and sesame oil to make the dressing.
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Pour the dressing over the noodle salad and toss to coat.
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Add the baked tofu cubes to the salad and sprinkle with sesame seeds.
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Serve and enjoy!
Nutrition Information (per serving, based on 4 servings):
- Calories: 424
- Fat: 16g
- Carbohydrates: 56g
- Protein: 19g
- Fiber: 6g
- Sodium: 1036mg
The Miso-Glazed Tofu and Noodle Salad is a delicious and satisfying dish that's perfect for a healthy lunch or dinner. The tofu is crispy and flavorful, while the soba noodles and fresh vegetables add a wonderful texture and crunch. The miso-based dressing is tangy and savory, and ties everything together perfectly. This dish is also packed with protein and fiber, making it a nutritious choice for anyone looking for a plant-based meal. I highly recommend giving this recipe a try!
