noodle veggie salad with mapled tofu

February 27, 2016


This recipe is an adaptation of Sara Forte’s inspired slivered veggie noodle salad from Bowl and Spoon, with adaptation being the operative word. A recipe is ultimately a guide, a pointer, an inspiration to help you find your way. So be inspired by the julienned vegetables, the soy and maple drenched tofu, and the miso, honey, ginger dressing but don’t feel like you have to stay on a strict path … wander off and discover other directions to take it by mixing up the veg, using a different kind of noodle, or playing with your protein. No two versions of this should be the same.


14 ounces extra-firm tofu

2 tablespoons coconut oil

2 teaspoon soy sauce

1 tablespoon maple syrup

Freshly ground pepper

1 package soba noodles (the photo shows rice noodles but soba are better for this recipe)

1 red bell pepper

3 carrots

1 zucchini

1/2 red onion

1 bunch of cilantro, coarsely chopped

2 green onions, thinly sliced

2 tablespoons toasted sesame seeds, for garnish

1 large avocado

1 tablespoon yellow miso paste

1 (3-inch) piece of fresh ginger, peeled and grated

1 teaspoon honey

Juice of 2 limes

1 tablespoon toasted sesame oil

1 teaspoon Sriracha sauce


Drain the tofu and press out the excess liquid between layers of a folded clean dishcloth. In a large skillet, heat the coconut oil over medium heat. Chop the tofu into 1/2-inch cubes and add them to the hot pan. Sauté gently until the edges begin to brown. Add the soy sauce, maple syrup, and pepper. Stir and cook for 6 to 8 minutes longer, until the edges are crisp. Set aside to cool.

Cook the noodles until al dente as per directions on the box, rinse with cold water, and drain. Seed and slice the bell pepper into thin strips. Use a julienne peeler  or mandolin to make long strips from the carrot, zucchini, and red onion. Put the noodles and prepared vegetables into a large mixing bowl.

For the dressing, whisk together the miso, ginger, honey, lime juice, sesame oil, and Sriracha. This much can be done up to 2 days in advance and kept covered in the fridge.

When ready to serve, pour the dressing over the veggies and noodles, add the chopped cilantro and toss to coat. Top the bowl with the green onions, sesame seeds, and tofu. Serve each portion with a quarter of an avocado.

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