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cold soba noodles with miso tofu and summer vegetables

marinmamacooks.com
  • minutes
  • Serves

INGREDIENTS

1 14 ounce package

extra-firm tofu, drained

2 tbsp

lemon juice

2

tablespoons, miso

2 cloves

garlic, minced

1/3 cup

unseasoned rice vinegar - I used brown rice vinegar

1/3 cup

extra virgin olive oil

1 tbsp

Sriracha (hot chili sauce)

1 tbsp

toasted sesame oil - make sure you get toasted sesame oil

1

large carrot, peeled and sliced into matchstick sized pieces

1

zucchini, sliced into matchstick sized pieces

1

cucumber, peeled and sliced into matchstick sized pieces

2

radishes, sliced into matchstick sized pieces

1

red bell pepper - sliced into matchstick sized pieces

8 oz

buckwheat soba noodles (Japanese-style noodles)

1 cup

(loosely packed) cilantro leaves with tender stems - these add amazing flavor to the dish, so this is a must.

3

scallions, thinly sliced

1 tbsp

black or white sesame seeds

sea salt & freshly ground pepper