SOBA NOODLE SALAD

Serves 5-6

(via Oh She Glows)

Dressing

60mL toasted or untoasted sesame oil

3 to 4 Tbsp rice vinegar, to taste

25mL tahini

1 Tbsp pure maple syrup, or to taste

1 Tbsp low-sodium tamari

2 cloves garlic, minced

Salad

1 225g pack soba noodles

1 medium red bell pepper, seeded and diced

1 medium yellow bell pepper, seeded and diced

3 to 4 green onions, finely chopped

50g coriander leaves, minced

1 batch Cast-Iron Tofu (recipe)

Fine sea salt

1 Tbsp sesame seeds, for garnish

Fresh lime juice, for serving (optional)

Sriracha, for serving

Prepare the Cast-Iron Tofu.

Make the dressing. In a small bowl, whisk together the dressing ingredients until smooth. Cover and refrigerate to thicken slightly.

Make the salad. Bring a pot of water to a boil. Cook the noodles according to the package directions. Drain and place in a large bowl.

Add the bell peppers, spring onions and coriander to the bowl with the noodles. Add the dressing and toss to coat. Add half the tofu cubes and toss again. Taste and season with sea salt if necessary.

Top the salad with the remaining tofu, sesame seeds, and coriander scattered on top. You can also add a squeeze of lime juice on top of each bowl just before serving or simply serve with a lime wedge. The salad can be stored in an airtight container in the fridge for up to 3 days. The tofu will soften as it sits, but will remain tasty.