The soba noodles give the dish some body, and the raw vegetables give it crunch. The dressing is tangy and spicy. If spice isn't your thing, just skip the chili sauce. I finish the salad with sesame oil for richness, and Crunch Dynasty for a crunchy kick. If you haven't tried Crunch Dynasty yet, you should - it's a step up from crushed red pepper and I use it on everything from salads to popcorn to avocado toast.
As with most of my recipes, this is just a starting point. You may notice that this looks a whole lot like a previous recipe of mine, and that's because it is. I make a version of this dish every couple of weeks, because it's simple and healthy and good. Feel free to mix and match components, or throw some different ingredients into the mix. The point is to have something healthful that you actual want to make for yourself.
1 package medium firm tofu
1 tbs miso paste
2 tbs peanut butter
4 tbs peanut or grapeseed oil
4 tbs rice vinegar
1 clove garlic, minced
1 tsp chili garlic sauce
A couple handfuls of snow peas (My measuring system may be less than professional.)
2 heads broccoli
1/2 a red cabbage
Sesame oil, for garnish
Crunch Dynasty topping, for garnish
Preheat oven to 375°. Remove tofu from package and drain well. Cut into 1-inch cubes and pat dry with a towel. Arrange in a single layer on a baking sheet fitted with foil. Bake for about half an hour, or until lightly browned and crispy on the outside. Remove from the oven and let cool.
Meanwhile, prepare the dressing. Stir together miso paste, peanut butter, oil, vinegar, garlic, and chili sauce until smooth. Set aside.
Start water boiling for soba noodles, and cook according to package directions.
Prepare the vegetables. Use a vegetable peeler to peel the carrots into ribbons. Cut broccoli into florets. Cut red cabbage into thin slices.
Once noodles and tofu are ready, add them and vegetables to a large bowl and toss with dressing. Garnish with a drizzle of sesame oil and a large pinch of Crunch Dynasty.