Download Stashcook Now. Get the best meal planning app for your family.

Spicy Almond Butter Soba Noodle Salad with Seared Tofu Recipe

Spicy Almond Butter Soba Noodle Salad with Seared Tofu recipe


This is a yummy noodle salad with a spicy almond twist. We use soba noodles, fresh veggies, and tofu that's cooked until it's nice and crispy. Then we mix it all with a spicy almond butter sauce. It's a fun meal that's both healthy and delicious!


3 (14 oz) pkgs extra firm tofu
8 oz soba noodles
5 medium carrots
1 large bunch cilantro
5 cloves garlic
2 (1 inch) pieces ginger root
3 tablespoons almond butter
2 tablespoons soy sauce
1 tablespoon maple syrup
2 tablespoons rice vinegar
1/4 teaspoon crushed red pepper flakes
2 tablespoons coconut oil
1 red bell pepper
1 tablespoon sesame seeds


Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.
Heat a skillet over medium-high heat and add coconut oil.
Add the tofu cubes to the skillet and sear until all sides are golden brown, about 8 minutes. Transfer to a plate.
Bring a pot of water to a boil and cook the soba noodles according to the package instructions, usually 5 to 7 minutes. Drain and rinse under cold water.
Peel and grate the carrots. Thinly slice the red bell pepper. Add both to a large bowl.
Wash and dry the cilantro. Remove the leaves from the stems and chop them, setting aside some for garnish.
For the dressing, juice the limes into a bowl. Peel and mince the garlic and ginger, and add to the lime juice.
Whisk in the almond butter, soy sauce, maple syrup, rice vinegar, and red pepper flakes until smooth.
Add the cooked noodles, seared tofu, and chopped cilantro to the bowl with the carrots and bell pepper.
Pour the dressing over the salad and toss until everything is well coated.
Garnish with sesame seeds and the reserved cilantro leaves before serving.

© Copyright 2024 Stashbox Ltd. All rights reserved.