Hi guys!
Lately Jacob and I are really enjoying vegan/vegetarian meals at home. When I make them, we feel so great and light after ate, so I had to share with you all!
This vegan soba salad is so light and satisfying! It is perfect for BBQ party, potluck party as a side dish with/without fired tofu. When it’s with tofu it’s actually perfect quick week night dinner you can prepare less than 10 minutes! So simple and easy right?!
Hope you guys give this easy and quick Vegan Soba Salad recipe at home, I know you will love it!!
PrintVegan Soba Salad
- Total Time: 8 mins
- Yield: 2 1x
Description
Ingredients
Units
Scale
- 2 bundles (180g/4oz) Soba (buckwheat noodles)
- 4 Tbs soy sauce
- 2 Tbs rice vinegar
- 2 Tbs agave nectar
- 1 Tbs sesame oil
- 1 Tbs sesame seeds
- 1 clove garlic
- 3 oz curly kale, stripped and ripped with hands
- 1 red chili or 2 oz red bell pepper, seeded and julienned
For Fried Tofu
- Cut extra firm tofu into 1/2-inch cubes and fry over high heat with enough oil for 10 to 12 minutes. Drain oil completely and set aside.
Instructions
- Cook soba by following directions of package you are using.
- Meanwhile soba is cooking, combine soy sauce, vinegar, nectar, sesame oil, and sesame seeds in a large mixing bowl. Grate garlic as well into mixing bowl using a cheese grater. Whisk until everything is well combined, set a side.
- Drain soba and rinse under running cold water to get rid of extra starch and cool. Drain completely and add into mixing bowl with dressing along with ripped kale and red chili.
- Toss everything with your hand and transfer to a serving plate and top with fried tofu if you are using and more sesame seeds. Enjoy!
- Cook Time: 8 mins
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16 comments
Can’t wait to try…..if one doesn’t use Kale, what other green vegetable would you suggest???
Swiss chard, arugula or spinach will be great! 😀
I use spinach and its great
Seonkyong, I just wanted to thank you for all the yummy recipes that you have shared with us. I made this soba salad for dinner today and my kids insisted that I write you a thank you note. Thank you and we love you!! ?
Wow, Jane, this is so sweet!! how amazing you are..!! Thank you for sharing your story with me and letting me in your kitchen!!! Love you!!!
can i use rice vinegar and also sugar?
Yes, you can use sugar. 🙂
Could I substitute mulyeot for the agave? If so, would it be the same amount?
Of course you can! need to reduce about 2/3 amount from the original recipe. 🙂 Sorry for my late reply!
This looks super satisfying and I’m a pretty major meat lover.
Wow! It must be a HUGE compliment!!! Thanks!!!! 😀
I made this (with a LOT of kale) last night and it was a HUGE hit! I substituted 2T of sugar and 2T of water for the agave, which, in that quantity, is probably close enough as far as sweetness. Another Asian at Home success! Thank you!
My hubby and I can’t have enough kale in this soba salad too! lol I found agave is more sweeter than regular sugar or honey. How you replace is pretty smart!
Hi Seonkyoung,
How long will this soba salad stay fresh in the fridge for? I like to meal prep for lunches and this would be great! thank you!
You didn’t mention the quantity of Tofu.
Sorry, I didn’t just because it was optional! I used 1/2 block of a tofu, but you don’t really need the quantity, since it’s just up to you!