Name: Vegan Soba Salad
Cook time: 8 min
Total time: 8 min
Yield: 2
Ingredients: 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; 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.

Description

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Ingredients

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.

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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