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Tangy Peanut Soba Noodle Salad with Crispy Tofu.

  • 4 medium
    carrots
  • 1 small bunch
    cilantro
  • 2 (12 oz) pkg
    extra firm tofu
  • 4 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 2
    limes
  • 10 oz
    soba (buckwheat) noodles
  • 2 (8 oz) pkg
    sugar snap peas
  •  
    crushed red pepper
  •  
    honey
  •  
    natural peanut butter
  •  
    soy sauce
  •  
    toasted sesame oil
  • 1
    Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 2
    While the water comes to a boil, wash and dry the fresh produce.
    2 (8 oz) pkg sugar snap peas
    4 medium carrots
    2 (1 inch) pieces ginger root
    2 limes
    1 small bunch cilantro
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    Drain and medium dice (cut into ¾-inch cubes) the tofu; place the cubes on paper towels and pat dry.
    2 (12 oz) pkg extra firm tofu
  • 5
    Once the skillet is hot, add sesame oil and swirl to coat the bottom.
    2 tbsp toasted sesame oil
  • 6
    Add the tofu to the skillet; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Once done, transfer the tofu to a plate.
  • 7
    Once the water in the saucepan is boiling, add the noodles; cook according to package directions, about 5 to 7 minutes. Once done, drain the noodles in a colander and rinse under cold water; set aside.
    10 oz soba (buckwheat) noodles
  • 8
    Juice the limes into a medium bowl (that will be used for the salad dressing).
  • 9
    Peel and grate or mince the ginger; add the ginger to the medium bowl.
  • 10
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic and add to the medium bowl.
    4 cloves garlic
  • 11
    Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop about ¾ of the leaves (save the rest for garnishing). Add the chopped cilantro to the medium bowl.
  • 12
    To make the dressing, add peanut butter, soy sauce, honey, sesame oil, and crushed red pepper to the medium bowl; whisk the ingredients together.
    6 tbsp natural peanut butter
    4 tbsp soy sauce
    2 tbsp honey
    2 tsp toasted sesame oil
    ½ tsp crushed red pepper
  • 13
    Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots and transfer to a large bowl.
  • 14
    Halve the sugar snap peas at an angle and add to the large bowl.
  • 15
    Add the noodles and tofu to the large bowl with the carrots and peas and pour the dressing over top; toss until everything is well coated with the sauce.
  • 16
    To serve, place the noodle mixture into a bowl and garnish with the remaining cilantro leaves. Enjoy!