Ingredients
Prepare Miso Tofu
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Sesame oil 0.25 cup
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Mirin wine 1.0 cup
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Miso paste 1.0 cup
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Soy sauce, low sodium 1.0 cup
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Tofu, firm 2.0 lbs
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Vegetable oil 0.25 cup
Prepare Spiced Almonds
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Almonds, whole 1.0 cup
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Olive oil 0.25 tsp
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Garlic powder 0.25 tsp
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Cayenne 0.25 tsp
Prepare Umami Dressing
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Sesame oil 1.0 Tbsp
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Hoisin sauce 2.0 Tbsp
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Soy sauce, low sodium 2.0 Tbsp
Finish the Salad
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Soba Noodles, cooked 3.0 lbs
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Umami Dressing, prepared 15.0 oz
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Edamame, shelled 1.5 cups
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Fava Bean sprouts 1.5 cups
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Snow peas 2.5 cups
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Bell pepper, julienned/matchstick 1.5 cups
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Spiced Almonds, prepared 1.0 cup
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Miso Tofu, prepared 2.0 lbs
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Nori, julienned, as needed
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Hellmann's® Sesame Thai Vinaigrette 4 x 1 gal 10.0 oz
Preparation
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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.
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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.
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Prepare Umami Dressing
- Combine all ingredients and whisk until uniform.
- Yield: 16 oz.
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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.