This easy soba salad is loaded with pan-fried tofu, shiitake mushrooms, and edamame; and tossed with a toasted sesame oil dressing.
- 200 grams firm tofu - 1/4 teaspoon salt - 2 tablespoons vegetable oil - 150 grams shiitake mushrooms - 1 tablespoon soy sauce - 200 grams soba noodles - 2 tablespoons soy sauce - 1 tablespoons toasted sesame oil - 2 teaspoons maple syrup - 1/2 teaspoon konbu cha - 30 grams scallions (chopped) - 65 grams shelled edamame - Celery sprouts
Cut the tofu into 1/2-inch thick squares, salt both sides and drain them on a few sheets of paper towels.
Mix the 2 tablespoons of soy sauce, toasted sesame oil, maple syrup, and konbu cha together to make the dressing for the soba salad.
Fry the tofu in the oil over medium heat flipping every 2 minutes, until the tofu is crispy and golden brown.
Add the sliced shiitake mushrooms and brown the mushrooms on both sides.
Glaze the tofu and shiitake mushrooms with the remaining 1 tablespoon of soy sauce.
Boil the soba noodles according to the time on the package.
When the soba is done, drain and chill them in a couple of bowls of cold water, agitating the noodles with your hand to remove excess starch. Drain well.
Add the soba to a bowl with the edamame, scallions and dressing and toss to coat. Add the tofu and mushrooms and mix together. Garnish with celery sprouts.