Balsamic Ginger Soba Noodles
Quick and easy balsamic ginger soba noodles served with marinated tofu, carrots, zucchini, and edamame. Enjoy it warm, chilled, or at room temperature.
Prep Time: 20 minutes mins
Cook Time: 10 minutes mins
Total Time: 30 minutes mins
Course: Appetizer, Main Course
Cuisine: American, Asian
Servings: 4
- 7 oz firm tofu drained, cut into cubes
- ⅓ cup Girard's Barista Balsamic dressing
- 4 oz soba noodles
- 1 medium carrot julienned
- ½ medium zucchini julienned
- ¾ cup shelled edamame cooked
- toasted sesame seeds as needed to garnish
Balsamic Ginger Sauce:
- ⅓ cup Girard's Barista Balsamic dressing
- 1 Tbsp minced ginger
- 1 Tbsp hoisin sauce
- ½ teaspoon Sriracha hot sauce
- ½ teaspoon toasted sesame oil
- ½ Tbsp reduced sodium soy sauce
Cut into cubes and place in a bowl. Pour ⅓ cup dressing over tofu. Stir to coat tofu. Cover and let marinade in the fridge for 15-20 minutes. Meanwhile, prepare remaining ingredients.
Cook soba noodles according to package instructions. Drain, run under cold water and set aside.
Use a julienne peeler to slice carrot and zucchini. Alternatively use a vegetable peeler to create ribbons, or simply use a knife. Set aside.
To make sauce: combine 2 tsp minced ginger, 1 Tbsp hoisin sauce, 1/2 tsp Sriracha, 1/2 tsp sesame oil, 1/2 Tbsp reduced sodium soy sauce, and 1/3 cup Girard's Barista Balsamic. In a medium sautee pan, heat up about 2 tsp olive oil. Add 1 tsp minced garlic. Cook for about 15-30 seconds until fragrant. Add marinated tofu. Discard sauce. Cook until tofu is heated throughout. Set aside.
In a large bowl, combine soba noodles, carrots, zucchini, edamame, and tofu. Pour in dressing and gently toss together. Serve with toasted sesame seeds.