Prepare Miso Tofu

  • Sesame oil 0.25 cup
  • Mirin wine 1.0 cup
  • Miso paste 1.0 cup
  • Soy sauce, low sodium 1.0 cup
  • Tofu, firm 2.0 lbs
  • Vegetable oil 0.25 cup

Prepare Spiced Almonds

  • Almonds, whole 1.0 cup
  • Olive oil 0.25 tsp
  • Garlic powder 0.25 tsp
  • Cayenne 0.25 tsp

Prepare Umami Dressing

Finish the Salad

  1. Prepare Miso Tofu

    • To make miso marinade, combine sesame oil, mirin, miso paste, and soy sauce. Whisk.
    • Drain and pat dry tofu and pan fry with vegetableoil until crispy. In a mixing bowl, combine crispy tofu with marinade and toss until the tofu is coated.
    • Yield: 2 lbs.
  2. Prepare Spiced Almonds

    • Combine all ingredients and toss until almonds are well seasoned, roast in the oven at 350°F until toasted.
    • Yield: 1 cup.
  3. Prepare Umami Dressing

    • Combine all ingredients and whisk until uniform.
    • Yield: 16 oz.
  4. Finish the Salad

    • Combine Hellmann’s® Sesame Thai Vinaigrette with soba noodles and toss until coated.
    • Drizzle the Umami Dressing over the noodles. Top with remaining ingredients.