Tofu and Soba Noodle Salad with Sesame-Citrus Dressing
  • 8ounces low-sodium, 100 percent buckwheat soba noodles
  • 7ounces extra-firm tofu
  • 5 1/2teaspoons reduced-sodium, wheat-free tamari
  • 1teaspoon grated fresh lemon zest (1 lemon)
  • 2teaspoons grated fresh orange zest (2 oranges)
  • 3tablespoons fresh lemon juice
  • 2tablespoons toasted sesame oil
  • 3/4teaspoon freshly grated ginger
  • 2 scallions – (white and light green partsthinly sliced
  • 20 20 snow peasthinly sliced crosswise
  • 6 radisheshalved, then thinly sliced
  • 1tablespoon toasted sesame seeds (white or black)
  • 1sheet 1 sheet toasted noricut into 1/2×1-inch strips
  1. Cook noodles according to package instructions. Rinse and drain twice to remove excess starch. Set aside.
  2. Slice tofu into four pieces of even thickness. Press each slice between towels to absorb moisture. Slice lengthwise into ½-inch wide strips; then cut crosswise into 1-inch blocks. Sprinkle tofu with 1½ teaspoons tamari. Set aside.
  3. In a small bowl, combine zests, lemon juice, oil, ginger, and remaining 4 teaspoons tamari.
  4. Toss noodles with dressing, scallions, snow peas, and radishes. Arrange on a serving platter; then garnish with sesame seeds. Scatter tofu around salad perimeter. Just before serving, scatter nori on top of tofu. Serve at room temperature or chilled. Best served within 1 hour.
Recipe Notes
Nutrition Facts
Tofu and Soba Noodle Salad with Sesame-Citrus Dressing
Amount Per Serving
Calories 348 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 334mg 14%
Total Carbohydrates 49g 16%
Dietary Fiber 5g 20%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 348 cal, 12g fat (3g mono, 3g poly, 1g sat), 0mg chol, 13g protein, 49g carb, 5g fiber, 334mg sodium