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🍝 Japanese Noodle Salad with Grilled Tofu

574 kcal · 30 min · 4 servings

Ingredients

• 150 g Soba noodles
• salt
• 1 lime
• 3 tbsp sesame seeds
• 2 tbsp soy sauce
• 1 tsp agave syrup
• 50 ml classic vegetable broth
• 3 spring onions
• 125 g takuan
• 100 g snow peas
• 175 g firm tofu

Instructions

1. 1. Cook the soba noodles in salted water according to the package instructions.
2. 2. Drain the noodles and rinse them with cold water to cool them down.
3. 3. Cut the lime in half and squeeze out the juice.
4. 4. Lightly toast the sesame seeds in a dry pan.
5. 5. Set aside one tablespoon of sesame seeds.
6. 6. Place the remaining sesame seeds in a mortar and crush them while warm.
7. 7. Whisk together the soy sauce, two tablespoons of lime juice, agave syrup, and broth in a bowl.
8. 8. Stir the crushed sesame into the sauce until smooth.
9. 9. Clean and wash the spring onions.
10. 10. Slice the spring onions diagonally into very thin slices.
11. 11. Cut the takuan (pickled radish) into thin strips.
12. 12. Clean and wash the snow peas.
13. 13. Slice the snow peas lengthwise into fine strips.
14. 14. Boil the snow peas for 30 seconds in salted water.
15. 15. Drain the snow peas and rinse them with cold water to stop the cooking.
16. 16. Add the noodles, spring onions, takuan, and snow peas to a large bowl.
17. 17. Pour three-quarters of the sesame sauce over the ingredients.
18. 18. Mix everything well and let the salad marinate for 10 minutes.
19. 19. Heat a grill pan on the stove.
20. 20. Slice the tofu into slices.
21. 21. Brush the cut surfaces of the tofu with the remaining sesame sauce.
22. 22. Grill the tofu for 3 minutes on each side.
23. 23. Serve the noodle salad on plates.
24. 24. Place the grilled tofu slices on top.
25. 25. Sprinkle the reserved sesame seeds over the salad.

Nutrition per serving

• kcal: 574
• Protein: 24 g · Fett/Fat: 20 g · Carbs: 71 g