November 06, 2020 3 min read

Yes, we've shared our Soba Noodle Salad recipe before but this is a revamped version, served with a Dibble Mayo dressing and delicious Teriyaki Tofu! We've created this super tasty salad so that your guests can serve themselves as little or as much as they like. Make it so it can be served fresh or pre-made for an upcoming picnic or party, this salad can be served warm or cold and is sure to be loved by everyone. Give this awesome recipe a try at your next gathering. Happy cooking!

Prep Time 20 minutes

Cook Time 30 minutes

Serves 4-6

Difficulty Easy


Ingredients 

Teriyaki Tofu 

  • 450g firm tofu, pressed, dried and sliced into 14 even squares about 1cm thick

  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp teriyaki sauce
  • 2 Tbsp mirin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 Tbsp corn starch dissolved in 1 cup water

Salad Dressing 

  • 1/2 cup Dibble Mayo 
  • 1 Tbsp sesame oil
  • 1 Tbsp mirin
  • 1 Tbsp lime juice
  • 1/2 tsp salt 
  • 1/4 tsp pepper 

    Soba Noodle Salad

    • 180g soba noodles 
    • 100g enoki mushrooms
    • 1 garlic clove, finely sliced
    • 1 Tbsp olive oil 
    • 100g cherry tomatoes, quartered 
    • 1 medium zucchini, diced
    • 1 cup radishes, thinly sliced 
    • 1 medium carrot, thinly sliced
    • 1/2 red onion, finely diced
    • 1 bunch baby buk choy, blanched 
    • 1/2 cup coriander, roughly chopped
    • 1 Tbsp sesame seeds
    • Pinch of salt and pepper

     


    Method 

    Teriyaki Tofu 

    1. Preheat the oven to 180°C.
    2. In a small pot on low to medium heat, add the soy sauce, sesame oil, teriyaki sauce, mirin, salt, pepper and gently whisk together until it begins to simmer. 
    3. Slowly add in the dissolved cornstarch and bring to a gentle simmer, whisking thoroughly. 
    4. On a baking tray lined with baking paper, spread the tofu pieces evenly on the tray. 
    5. Using a brush or spatula and with half of the teriyaki marinade, evenly coat the top and side surfaces of the tofu pieces.
    6. Bake for 10 minutes, turn the tofu pieces and evenly coat the other side of the tofu pieces with 3/4 of the remainder of the teriyaki marinade. The 1/4 will be used before serving. 

    Salad Dressing 

    1. In a small bowl, add Dibble Mayo, sesame oil, mirin, lime juice, salt, pepper and whisk together with a fork until thoroughly combined. 

    Soba Noodle Salad

    1. In a medium pot on high heat, bring water to boil and cook the soba noodles for 4-5 minutes or until tender. 
    2. While the noodles are boiling, add the olive oil to a large pan on medium heat with the garlic and cook for 1 minute or until aromatic.
    3. Add in the enoki mushrooms with a pinch of salt and pepper and cook for 3 minutes or until golden brown. Remove from heat and set aside. 
    4. Remove the noodles from the pot and place into a large mixing bowl. Add about 2-3 Tbsp of the boiled water to the bowl. 
    5. Add in the salad dressing.
    6. Add in the enoki mushrooms, cherry tomatoes, zucchini, radishes, carrot, red onion, buk choy, coriander, sesame seeds, salt, pepper and thoroughly mix together. 

    Serving

    1. Gently heat the remainder of the teriyaki marinade.
    2. Place Teriyaki Tofu on a serving plate and top with the teriyaki marinade, fresh coriander, sesame seeds and a pinch fo salt and pepper. 
    3. Let your guests serve themselves as much of the Soba Noodle Salad as they wish along with the Teriyaki Tofu.
    4. Enjoy!

    Vegan soba noodle salad with teriyaki tofu

     


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