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Japanese Style Tofu with a Radish, Cucumber & Soba Noodle Salad

Tofu is derived from soybean, which is exceptionally high in protein. It is one of only two known plant foods (the other is amaranth seed) to contain all the essential amino acids (organic compounds that combine to form protein), similar to those found in meat.

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    Firm Tofu 65.0 grams

    Firm Tofu

    Soba Noodles 35.0 grams

    Soba Noodles

    Spring Onions 38.0 grams

    Spring Onions

    Cucumbers 65.0 grams

    Cucumbers

    Edamame Beans 65.0 grams

    Edamame Beans

    Bean Sprouts 75.0 grams

    Bean Sprouts

    Ginger 5.0 grams

    Ginger

    Red Radish 20.0 grams

    Red Radish

    Coriander 5.0 grams

    Coriander

    Japanese Style Soy Dressing by Let's Cook 15.0 ml

    Japanese Style Soy Dressing by Let's Cook


    • Time : 20.0 mins
    • |
    • Calories: 379.0 kcal
    • |
    • Protein : 26.0 g
    • |
    • Fat : 7.0 g
    • |
    • Carb. : 63.0 g
    Mise en Place
    Wash, dry and then cut all your vegetables as follows:

    Bean sprouts: wash and dry them, that’s it !
    Cucumber: split in half lengthwise, scoop out the seeds in the middle. Then slice it into juliennes
    Radish: slice them as thinly as you can or as you’d like
    Spring onions: Slice them fine
    Coriander: roughly chop. Don’t chop it too fine otherwise it is likely to bruise
    Red chili: split in half lengthwise, remove the seeds and the fibrous white inside. Dice it fine
    Ginger: Peel and julienne.
    Soba So Good …
    Fill some water into a large pot, bring it to a boil. Once it starts to boil, add the noodles. Stir them so that they go underwater and let the water return to a boil. Set a timer for 4 minutes. Note: Unlike pasta, Soba Noodles do not need to be cooked in salted water.
    Once the timer goes off, put the beans into the water along with the noodles. Set the timer for 2 minutes more. Let them all boil together. Once the timer goes off, check the noodles to see if they’re done. If they’re as chewy as you’d like, take them off the fire. Drain them and rinse them (and the beans) in cold water. Keep it aside.
    It’s Tofu Time !
    Grill the tofu, simultaneously as the noodles are boiling. Heat a small pan. Add a tablespoon of oil. Grill the tofu for a minute on each side, just to colour it. Take it off the fire and let it cool before cutting it into medium sized cubes.
    Assemble & Serve
    In a large bowl (big enough to hold all the ingredients), place all the ingredients except the bean sprouts and tofu. Add your dressing to the mixture and then mix them thoroughly.
    Once that mixed well, portion out the salad on to plate and then top it with the bean sprouts and tofu.