Citrus Ginger Tofu Salad with Buckwheat Soba Noodles

By • July 22, 2013 • 25 Comments



Author Notes: This gluten-free and vegan salad is stock full of plant-based calcium with tofu, and sesame. Its great made ahead so it can marinate and soak up all the flavors. Poppies and Papayas

Food52 Review: WHO: Poppies and Papayas is a health enthusiast, future dietician, and photographer.
WHAT: Everything you want to eat right now -- all in one bowl.
HOW: Marinate your tofu, bake it, then toss it with soba noodles, cabbage, kale, carrots, broccoli, and a soy-citrus dressing.
WHY WE LOVE IT: This salad is something we could happily eat every day -- with gusto. Plus, we love that the marinade is perked up for the dressing -- you won't want to waste any of its soy-ginger-garlic goodness. We'll be making this all year long.
A&M

Serves 4

For the Tofu + Marinade:

  • 1/8 cup orange juice
  • 1/8 cup tamari
  • 1/8 cup toasted sesame oil
  • 1/8 cup extra virgin olive oil
  • 1 teaspoon finely grated ginger
  • 1 clove garlic
  • 2 teaspoons maple syrup
  • 1/4 teaspoon cayenne pepper
  • 1 package extra firm tofu
  1. Preparing the Tofu + Marinade: Preheat the oven to 350 degrees Fahrenheit. In a bowl mix together orange juice, tamari, sesame oil, olive oil, ginger, garlic, maple syrup, and cayenne and set aside. Cut the tofu into 1-inch cubes and place into a small baking pan without overlapping. Pour the marinade over the tofu. Put the tofu into the oven and bake for 15 minutes, stir, and bake for 15 minutes more until browned. With a slotted spoon, scoop out the tofu and place onto a plate and allow to cool. Pour the remaining marinade into a bowl and set aside.

For the Salad:

  • Leftover marinade
  • Zest of 1 lime
  • Juice of 1/2 lime
  • 1/8 cup orange juice
  • 3 tablespoons seasoned rice vinegar
  • Sea salt to taste
  • 1/2 package Eden Buckwheat Soba Noodles
  • 1 stalk broccoli, florets only
  • 1 large carrot, peeled and cut into matchsticks
  • 1 1/2 cup lacinato kale, de-ribbed and cut into ribbons
  • 1/2 cup green cabbage, shredded
  • 1/3 cup cilantro, chopped
  • 8 basil leaves, chopped
  • 1 tablespoon sesame seeds, toasted
  1. Preparing the Thai citrus vinaigrette: Add the lemon zest and juice to the remaining marinade. Continue to add the orange juice, rice vinegar, maple syrup, and sea salt to taste. Set aside.
  2. Preparing the salad: Cook the soba noodles as described on the package, rinse with cold water and set aside. Meanwhile, bring a small pot of water to a boil, and blanch the broccoli florets for 30 seconds. Immediately strain the florets and rinse with cold water. Put the blanched broccoli florets, carrot, kale, cabbage, cilantro, basil, and sesame seeds into a large bowl and toss. Dress the salad with the Thai citrus vinaigrette.
  3. Serve the salad topped with baked tofu and garnished with sesame seeds.
Jump to Comments (25)

Comments (25) Questions (0)

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about 1 month ago Rebecca Aynsley

Do you have a suggestion for what to use instead of kale? I live in rural Japan and don't have access to it.

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about 1 month ago Poppies and Papayas

Hi Rebecca,

Instead of kale you could substitute chard or even another kind of cabbage. Its really can be up to you what kind of tougher leafy vegetable you would like to add :)

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about 1 month ago Rebecca Aynsley

Thanks!

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4 months ago Liza A

This turned out so well! I don't normally like kale in salads, but the clever balance of ingredients here made all the vegetables more than palatable. A new staple.

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4 months ago Poppies and Papayas

Thanks Liza!

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8 months ago Jody

Dee-LISH! But there seem to be a couple of inconsistencies in the recipe? (E.g., the direction to add maple syrup in the "salad" section, but it only appears in the "marinade" list?) I also tweaked it - used tempeh rather than tofu; threw the kale, cabbage and broccoli into the boiling soba noodles to blanche for the last moments of cooking, because I'm lazy. Thank you!

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8 months ago mhgoblue

I made this for dinner last night and my tofu-averse husband went back for seconds. This is definitely going into my regular rotation.

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8 months ago Poppies and Papayas

Thats great news! I love to hear that :)

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8 months ago kayakgirl

Quite tasty. Followed recipe pretty well except: 1. I didn't have cabbage, so I used more of the other veggies. 2. I didn't have soba noodles so I used whole wheat noodles. 3. I put the kale in the emptied tofu pan in the off oven just to slightly wilt it (I've read cooked kale healthier than raw). Thought it was healthy, relatively quick, bright tastes, and also very key- good at room temp (took for lunch). I liked that it was lighter than the typical thai peanut noodle dish. Def will go into the lunch rotation.

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8 months ago Poppies and Papayas

Thanks! Im glad it will become a lunch staple :)

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8 months ago suzi

Hi, and thanks for the recipe! I made this last night (whew, lotta steps but worth it). Question(s), does the original have lime, or lemon? I used lime. Second, the seaweed question, could you go over that again please? And lastly, making the dressing at the end to toss over it all, it doesn't mention an amount of maple syrup in the ingredients for the finished dressing, but adding it is in the instructions? Oh, and also, is this tossed all together (it doesn't mention anything about tossing it with the noodles), or are the veg's tossed with the dressing, and then that is served atop the noodles? Thanks - I guess I'm an "exact kind of girl" when making things the first time at least. What I ended up making was really tasty, so thank you for that. :-)

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8 months ago Poppies and Papayas

Hi Suzi! If you would like to read a more exact version of this recipe please visit my blog for more detailed instructions. I think during the process of transcribing the recipe to Food52 I left out some information :) http://poppiesandpapayas...

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8 months ago suzi

Thanks! This helps ;-)

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7 months ago jon

I too am curious about if I toss the noodles with the salad or leave them separate!

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7 months ago Poppies and Papayas

Its best to toss them with the salad, because then they soak up some of the flavor. 100% buckwheat soba noodles have a different taste than white flour soba noodles and do best when tossed in a sauce....but that is only my opinion :)

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8 months ago Angela

My entire family enjoyed this. I did notice in ingredient list it mentions limes but in directions says lemons. I used lime and it was good.

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8 months ago Poppies and Papayas

Thanks! I am glad your family enjoyed my creation :)

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8 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

How much does a packages of Eden Soba weigh? I buy a different brand (from my local Korean grocery store). Thank you. ;o)

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8 months ago Poppies and Papayas

The package weighs 8 oz

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8 months ago Midge

Congrats on the wildcard. Making this tonight. Have I missed the seaweed mentioned in headnote?

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8 months ago Poppies and Papayas

Hi Midge! I believe I added about 1/4 cup dry arame (that I soaked in water and drained) to the salad. Looks like I forgot to write that step into the recipe!

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8 months ago Midge

Thanks! Look forward to trying it.

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8 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

We didn't test with the arame since it wasn't listed in the recipe, but it sounds like a great addition!

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about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Yum, I love this sort of thing. Question - are you pouring all of the marinade over the tofu, then saving what doesn't get absorbed / baked off, or are you using only part in the baking step and saving some??

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about 1 year ago Poppies and Papayas

Yep I'm pouring all the marinade over the tofu and then saving what is left over after baking. The left over is what goes into the dressing.