Soba Salad with Fried Tofu Croutons
Servings: 2 servings
*Links may contain ad. #CommissionsEarned
Ingredients
- 3 cups leafy greens
- 1 cup radish sprouts
- 2 servings dried Soba noodles
- Nori roasted seaweed shredded
Fried Tofu Croutons
- 2 sheets Aburaage fried thin Tofu
- 1 Tbsp sesame oil
- 1/4 tsp salt
Dressing
- 1 Tbsp sugar
- 2 Tbsp ground sesame seeds
- 3 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 tsp Japanese mustard
- 2 Tbsp olive oil
Instructions
- Tear greens into small pieces by hand. Cut the roots from the radish sprouts. Chill in the fridge until needed.
- Make fried Tofu croutons. Cut Aburaage into small pieces. Heat sesame oil in a frying pan. Cook Aburaage until crispy. Season with salt. Let cool and set aside.
- Make dressing. Combine all the ingredients for the dressing and whisk well. Set aside.
- Boil dried Soba noodles in boiling water. Cook according to the package. Wash noodles under running water. Chill with ice cubes.
- In a large bowl, combine prepared greens and Soba noodles. Add dressing and mix well. Plate on a serving dish. Top with croutons and shredded Nori seaweed.