Soba Noodle and Peach Salad With Pan-Seared Tofu

  • Yield: 4 servings


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


  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.

Nutritional Info *per serving

  • Calories 523
  • Fat 11g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 504mg
  • Carbohydrate 88g
  • Fiber 10g
  • Sugars 7g
  • Protein 26g