Ingredients
Equipment
Method
- Cook the soba noodles according to their package directions. Drain and rinse with cold water, then drain well. If the edamame is not already cooked, cook it according to its package directions and cool it before assembly.
- Heat the avocado oil in a skillet over medium heat. Add the pressed tofu cubes in one layer and cook, turning as needed, for about 8–10 minutes, until golden at the edges. Let cool slightly; work in batches if the pan is crowded.
- Whisk the almond butter, tamari, rice vinegar, lime juice, maple syrup, sesame oil and chili garlic sauce until smooth. Start with the measured warm water and add up to twice that amount only as needed for a pourable sauce. Taste and add more chili garlic sauce if desired.
- Combine the drained noodles, cabbage, carrot, cucumber, cooked edamame and scallions in a large bowl. Add the tofu and dressing and toss gently to coat without breaking the noodles.
- Scatter over the cilantro and toasted sesame seeds. Serve promptly, or refrigerate until chilled.
Nutrition
Notes
Cabbage alternatives: Replace the purple cabbage with shredded napa cabbage, julienned snow peas, shredded Brussels sprouts, baby spinach or mixed greens, thinly sliced romaine, kohlrabi matchsticks, or julienned zucchini. Tender leaves soften faster; add them just before serving. Sauce options: Sunflower seed butter can replace almond butter; check all labels if avoiding nuts. Soy sauce can replace tamari. Rice noodles offer a different texture; for a gluten-free variation, choose verified gluten-free noodles and check sauces and other packaged ingredients. Add-ins: Avocado slices or chopped mango bring a soft or sweet contrast. Meal prep: Store salad components and sauce separately in the refrigerator and combine before serving; use within three days. The stated timing starts with pressed tofu and prepared edamame; allow extra time for pressing or thorough chilling. Air fryer: Toss tofu with the measured oil and cook at 375°F for about 12–15 minutes, turning halfway and checking for golden edges. Serve with chilled miso soup, seaweed salad or jasmine tea.
Nutrition estimate: Per serving, based on four servings, including the measured oil and sauce. The tofu estimate uses the Nasoya Organic Extra Firm label for a 14-ounce block; almond butter uses an average nut-butter value. A medium carrot, small cucumber and the initial teaspoon of chili garlic sauce are included. Optional swaps, add-ins and extra sauce are excluded. Brands and produce sizes vary; vitamin and mineral estimates may be incomplete.
