Wakame Soba Salad w/ Smoked Salmon & Silken Tofu

Light & refreshing lunch

This week’s lunch is a wakame soba salad with silken tofu and smoked salmon. This soba noodle salad is more assembling than cooking, and it’s served cold - no microwave needed! It is a simple yet flavorful lunch!

Ingredients

• Salad

  • ¼ cup dried wakame (hydrate in water)

  • 10 oz soba noodles

  • 1 English cucumber, thinly sliced

  • ½ cup shelled edamame

  • Sesame seeds (for garnish)

• Dressing

  • 3 Tbsp rice vinegar

  • 2 Tbsp sesame oil

  • ¼ cup soy sauce

  • 1 tsp sugar

  • 1 tsp minced fresh ginger

  • 1 green onion, sliced

• Toppings

  • 8 oz smoked salmon (rolled, if desired)

  • 1 (15 oz) block silken tofu, cut into 8 squares

• Tofu Dressing

  • 2 Tbsp soy sauce

  • 1 Tbsp sesame oil

  • 1 Tbsp rice vinegar

  • 1 tsp sugar

  • 1 tsp chili oil

  • 1 green onion, sliced

Directions

1. Cook Noodles: Boil soba noodles according to package instructions. Drain, rinse with cold water, and set aside.

2. Hydrate Wakame: Soak ¼ cup dried wakame in water for 15 minutes. Drain.

3. Mix Dressing: In a large bowl, whisk rice vinegar, sesame oil, soy sauce, sugar, ginger, and green onion.

4. Assemble Salad: Toss soba noodles, wakame, cucumber, and edamame with the dressing. Garnish with sesame seeds.

5. Prepare Tofu: Cut silken tofu into 8 squares (or cut into a flower like this).

   

6. Tofu Dressing: Whisk together soy sauce, sesame oil, rice vinegar, sugar, chili oil, and green onion. Drizzle over tofu.

7. Meal Prep: Divide the soba salad, tofu, and smoked salmon into four containers. Use a lettuce leaf as a divider to keep tofu from touching the salad.