Japanese Soba Salad Recipe (Vegan & Vegetarian)

By No Recipes · 30 min

Ingredients

Instructions

1. Cut the tofu into 1/2-inch thick squares, lay them in a single layer on paper towels, sprinkle both sides with 1/4 teaspoon salt, and let them sit while you prepare the rest.
2. Bring a large pot of water to a boil.
3. Whisk together 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 2 teaspoons maple syrup and 1/2 teaspoon konbu cha to make the sesame sauce.
4. Heat 2 tablespoons vegetable oil in a frying pan over medium heat. Pat the tofu dry and fry in a single layer, flipping once, for about 2 minutes per side or until golden brown and crisp on both sides.
5. Push the tofu aside, add the sliced shiitake mushrooms in a single layer and brown them on one side before flipping.
6. Rearrange the tofu on top of the mushrooms and let it steam until soft.
7. When the mushrooms are well browned, drizzle over 1 tablespoon soy sauce and toss with the tofu to coat evenly. Remove from the heat.
8. Cook the 200 grams soba noodles in the boiling water according to the package time. Drain, chill in several changes of cold water, rub to remove excess starch, and drain well.
9. In a bowl, toss the soba, 65 grams shelled edamame, 30 grams chopped scallions and the sesame sauce until the noodles are evenly coated.
10. Add the tofu and shiitake mixture and mix evenly. Serve topped with celery sprouts.

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