You are here: Home » Recipes » Soba Noodle and Peach Salad With Pan-Seared Tofu Soba Noodle and Peach Salad With Pan-Seared Tofu Recipe by Relish ContributorKitchen Tested Yield 4 servings Ripe peaches sweeten this vegetarian main-dish salad. PrintEmail Ingredients Balsamic Honey Glaze:1/4 cup balsamic vinegar2 tablespoons honey2 tablespoons extra-virgin olive oil1 tablespoon lemon juice2 teaspoons minced ginger rootPan-Seared Tofu:1 pound tofu, cut into 1-inch cubes2 teaspoons low-sodium soy sauce1 teaspoon toasted sesame oil2 teaspoons sesame seedsSoba Noodle and Peach Salad:1 (12-ounce) package soba noodles2 cups fresh baby spinach leaves1 cup thin-sliced napa cabbage1 peeled and shredded carrot4 green onions, sliced thinly on the diagonal2 peaches, pitted and thinly sliced1 tablespoon low-soduim soy sauce or tamari1 tablespoon toasted sesame oil Instructions To prepare the glaze: Combine all ingredients. Makes 1 cup. To prepare the tofu: Toss tofu with soy sauce and sesame oil. Heat a medium nonstick skillet over high heat. Scatter the tofu in the pan and sprinkle with sesame seeds. Cook tofu, stirring frequently, 3 minutes until lightly browned. To prepare the salad: Combine all ingredients in a large mixing bowl. Add tofu and 1/4 cup Balsamic Honey Glaze. Toss gently.