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Spicy Miso Soba Noodle Salad with Tofu

Soba noodles tossed in Hellmann’s® Sesame Thai Vinaigrette, then topped with edamame, bean sprouts, snow peas, bell pepper, spiced almonds and miso marinated tofu. Finished with house made umami dressing.

Spicy Miso Soba Noodle Salad with Tofu – recipe

Ingredients

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Prepare Miso Tofu

  • Sesame oil 0.25 cup
  • Mirin wine 1 cup
  • Miso paste 1 cup
  • Soy sauce, low sodium 1 cup
  • Tofu, firm 2 lbs
  • Vegetable oil 0.25 cup

Prepare Spiced Almonds

  • Almonds, whole 1 cup
  • Olive oil 0.25 tsp
  • Garlic powder 0.25 tsp
  • Cayenne 0.25 tsp

Prepare Umami Dressing

Finish the Salad

  • Hellmann's® Salad Dressing Jug Sesame Thai Vinaigrette 1 gallon, 2 count 10 oz
  • Soba Noodles, cooked 3 lbs
  • Umami Dressing, prepared 15 oz
  • Edamame, shelled 1.5 cups
  • Fava Bean sprouts 1.5 cups
  • Snow peas 2.5 cups
  • Bell pepper, julienned/matchstick 1.5 cups
  • Spiced Almonds, prepared 1 cup
  • Miso Tofu, prepared 2 lbs
  • Nori, julienned, as needed

Preparation

  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.