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      September 17, 2021 2 min read

      It's salad season again so we've re-introduced our classic Soba Noodle Salad but have added miso-glazed tofu and accompanied it with a wasabi mayo, made with Dibble Mayo. This recipe is easy to follow, delicious to eat and it's a salad everyone can be friends with. Enjoy the warmer months and happy cooking!

      Prep Time 20 minutes

      Cook Time 30 minutes

      Serves 4-6

      Difficulty Easy

      Ingredients 

      Miso-Glazed Tofu

      • 300g Firm Tofu, cut into 4 x 5cm rectangles and about 0.5cm thick
      • 2 Tbsp Miso Paste
      • 1 Tbsp Soy Sauce
      • 1 Tbsp Sesame Oil
      • 2 Tbsp Mirin
      • 1/2 tsp Salt
      • 1/4 tsp Pepper
      • 1 tsp Cornstarch
      • 2 Tbsp Water

      Salad Dressing 

      • 1 Tbsp Sesame Oil
      • 2 Tbsp Mirin
      • 2 Tbsp Vinegar
      • 1/2 Tbsp Soy Sauce
      • 1 Whole Lime, Juiced
      • 1/2 tsp Salt
      • 1/4 tsp Pepper

        Soba Noodle Salad

        • 180g Soba Noodles, cooked as per package instructions
        • 1/4 Red Cabbage, thinly sliced
        • 1 Small Carrot, halved and thinly sliced
        • 1 Small Cucumber, halved and thinly sliced
        • 1 Yellow Capsicum, thinly sliced
        • 1/2 Cup Edamame 
        • 3 Radishes, thinly sliced
        • 1/2 Avocado, cubed
        • 1/4 Cup Spring Onions, thinly sliced
        • 1 tsp Salt
        • 1/2 tsp Pepper

        Wasabi Mayo

        To Serve

        • 6 Lime Wedges
        • 1/4 Cup Sesame Seeds 

        Method 

        Miso-Glazed Tofu

        1. Preheat the oven to 200°C.
        2. In a small pot on medium heat, add the miso paste, soy sauce, sesame oil, mirin, salt, pepper and bring to boil, whisking consistently. 
        3. In a small bowl, mix together the cornstarch and water. Add this to the pot then turn the heat down and simmer for 2 minutes. Take pot off the heat and set aside. 
        4. On a baking tray lined with baking paper, spread the tofu pieces evenly on the tray. 
        5. Using a brush or spatula and with half of the miso glaze, evenly coat the top and side surfaces of the tofu pieces.
        6. Bake for 10 minutes, turn the tofu pieces, evenly coat the other side of the tofu pieces and bake for 10 minutes. 

        Salad Dressing 

        1. In a small bowl, thoroughly whisk together the sesame oil, mirin, vinegar. soy sauce, lime juice, salt, pepper and set aside. 

        Soba Noodle Salad

        1. In a large bowl, add the cabbage, carrot, cucumber, capsicum, edamame, radishes, avocado, spring onions, salt, pepper and mix together thoroughly.
        2. Add the cooked soba noodles to the bowl along with the dressing and mix together thoroughly. 

        Wasabi Mayo

        1. In a small bowl, thoroughly whisk together Dibble Mayo, wasabi, lime, salt and set aside.

        To Serve

        1. Add desired amount of the Soba Noodle salad to a serving bowl.
        2. Add miso-glazed tofu to the bowl.
        3. Top with 1 tsp Wasabi Mayo and 1/2 Tbsp Sesame Seeds.
        4. Enjoy!

        Check our shop for more condiments to try on your next dish!


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