Soba Noodle Salad, Greens, Sesame Soy Tofu with Carrot Ginger Miso Dressing

Ingredients: Makes 1 serving

Soba Noodle Salad
1/2 cup Soba Noodles, cooked
1 each Baby Bok Choy, steamed
1 fl oz Carrot Ginger Miso Dressing
3 oz Sesame Soy Tofu
2 cups Napa Cabbage, shredded
1/4 cup Carrots, shredded
1/4 cup Cucumbers, diced
1/4 cup Daikon Radish, shredded
1/2 cup Snow Peas, halved
1 tsp Sesame Seeds
1 TBSP Cilantro, chopped
2 TBSP Wasabi Peas

Carrot Ginger Miso Dressing
(yields 2 cups)

1/3 cup Carrots, sliced
1 1/2 TBSP Rice Wine Vinegar
3/4 tsp White Miso Paste
1 tsp Fresh Ginger, grated
2 tsp Yellow Onion, chopped
1/8 tsp Salt
3 TBSP Canola Oil

Sesame Soy Tofu
(yields 5 oz)

1 tsp Ketchup
1/8 tsp Tabasco Sauce
1 TBSP Low Sodium Soy Sauce
1/2 tsp Garlic Cloves, minced
2 tsp Maple Syrup
1 tsp White Vinegar
1/2 tsp Black Pepper, ground
6 oz Extra Firm Tofu
1/2 tsp Sesame Seeds

Directions:

1. Prepare soba noodles according to package instructions. Set aside.
2. Quarter bok choy, keeping base intact. Steam in basket over simmering water, covered, 2 min or until tender.
3. Prepare Carrot Ginger Miso Dressing:
   
   • Combine carrots, vinegar, miso, ginger, onion, and salt in a blender. Puree until smooth. Continue to blend while streaming in canola oil until dressing is emulsified. Strain dressing through a strainer to ensure dressing is smooth, removing any large lumps. Store in refrigerator.
4. Prepare Sesame Soy Tofu:
   • Whisk together marinade ingredients until combined. Set aside.
   • Drain tofu; press between paper towels to remove excess moisture. Cut tofu into 1" cubes. Add to marinade and let sit for 1 hour. Drain tofu from marinade (should be about 40% of the marinade left over).
   • Sprinkle baking sheet with sesame oil. Spread marinated tofu onto pan. Do not overcrowd tofu, should have space on all sides. Bake in oven until golden brown, about 25-30 mins.
5. Toss together salad with listed ingredients above and serve.

Serving Size:
Service size: 1 Salad

Nutritional Information:
360 calories, 20 g fat, 2 g saturated fat, 420 mg sodium, 40 g carbohydrate, 9 g sugar, 8 g fiber, 17 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group