TRAINAI RECIPE · LUNCH
Cold Tofu Soba Vegetable Salad
Rinse cooked soba under cold running water and drain thoroughly before dressing.
- Prep
- 15 min
- Cook
- 10 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 150 g firm tofu, drained
- 60 g wheat and buckwheat soba noodles, dry
- 120 g cucumber
- 70 g carrot
- 70 g cabbage
- 8 g sesame seeds
- 10 g reduced-sodium soy sauce
- 20 g lime juice
- 4 g sesame oil
Ingredient notes
Vegan ingredients.
Contains: gluten-containing ingredients, sesame, soy. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Cook the soba according to its packet. Rinse under cold running water and drain well.
- Steam tofu cubes for 5 minutes, then cool promptly. Shred cabbage and carrot and dice cucumber.
- Whisk lime juice, soy sauce and sesame oil. Toss with noodles, tofu and vegetables. Sprinkle with sesame seeds and serve chilled.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
