Soba Noodle and Peach Salad With Pan-Seared Tofu

Kitchen Tested
  • Yield 4 servings

Ripe peaches sweeten this vegetarian main-dish salad.

Ingredients

Balsamic Honey Glaze:
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2 teaspoons minced ginger root
Pan-Seared Tofu:
1 pound tofu, cut into 1-inch cubes
2 teaspoons low-sodium soy sauce
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds
Soba Noodle and Peach Salad:
1 (12-ounce) package soba noodles
2 cups fresh baby spinach leaves
1 cup thin-sliced napa cabbage
1 peeled and shredded carrot
4 green onions, sliced thinly on the diagonal
2 peaches, pitted and thinly sliced
1 tablespoon low-soduim soy sauce or tamari
1 tablespoon toasted sesame oil

Instructions

  1. To prepare the glaze: Combine all ingredients. Makes 1 cup.
  2. 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.
  3. To prepare the salad: Combine all ingredients in a large mixing bowl. Add tofu and 1/4 cup Balsamic Honey Glaze. Toss gently.

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