Description
This vibrant Sesame Soba & Zoodle Salad combines tender soba noodles, crisp spiralized zucchini, shredded carrots, and crispy tofu tossed in a flavorful Asian-inspired sesame sauce. It’s a refreshing, plant-based dish perfect for a light lunch or dinner, served either chilled or at room temperature with toasted sesame seeds and fresh cilantro for garnish.
Ingredients
Sauce
- 1/4 cup low sodium soy sauce or tamari for GF
- 1 tbsp dark soy sauce (optional)
- 1 tbsp chili garlic sauce
- 2 tbsp agave
- 1 tbsp rice vinegar
- 2 tbsp vegan oyster sauce or substitute hoisin sauce
- 3 cloves garlic, diced
- 1 inch fresh ginger, diced
- 5 green onions, diced
Bowl Ingredients
- 2 bundles soba noodles (approximately 6 oz)
- 1 14-ounce package firm tofu, drained, pressed, and cubed
- 2 tbsp sesame oil, divided
- 2 zucchini, shredded or spiralized
- 2 carrots, shredded
- 2 tbsp cilantro, plus more for serving
- Sesame seeds, for serving
Instructions
- Prepare the sauce: In a bowl, combine soy sauce, dark soy sauce if using, chili garlic sauce, agave, rice vinegar, vegan oyster or hoisin sauce, diced garlic, diced ginger, and green onions. Stir thoroughly and set aside to let the flavors meld.
- Cook soba noodles: Follow package instructions to cook the soba noodles until al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Cook tofu: Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the pressed and cubed tofu, letting it crisp undisturbed for about 2 minutes. Then add 2 tablespoons of the prepared sauce to the pan and cook for another 1-2 minutes to infuse flavor. Transfer tofu to a bowl and set pan aside on the stove.
- Cook zucchini: In the same pan, add the shredded or spiralized zucchini along with the remaining 1 tablespoon sesame oil. Toss and cook for 1-2 minutes until just tender. Transfer zucchini to a large mixing bowl.
- Combine all ingredients: To the large bowl with zucchini, add shredded carrots, cooked soba noodles, tofu, remaining sauce (if any), and 2 tablespoons of cilantro. Toss gently but thoroughly to combine all elements evenly.
- Serve: Serve the salad chilled or at room temperature, garnished with sesame seeds and additional fresh cilantro for brightness and crunch.
Notes
- Press tofu well to remove excess moisture so it crisps nicely instead of steaming.
- Chilling the salad before serving allows flavors to meld and enhances the refreshing taste.
- Use gluten-free tamari and vegan oyster sauce to keep the dish gluten-free and vegan.
- Adjust the amount of chili garlic sauce to control the spice level to your preference.
- Soba noodles may contain wheat, so check labels if gluten sensitivity is a concern.
