Before I lose my carnivore readers, please, give tofu a chance. I believe tofu is an acquired taste, like coffee, olives, or stinky cheese. Sure, it is jiggly, white, and made of bean curd, but what’s to say it can’t be your new bff?
Tofu and buckwheat noodle salad is a perfect make-ahead brown bag lunch. The tofu will absorb the sesame and tamari vinaigrette and the salad’s flavor improves over time.
- 4 oz. buckwheat noodles (rice noodles would be good too)
- ½ pkg. extra firm tofu, cut into ½ inch cubes
- 1-2 scallions, sliced thinly
- ½ English cucumber, peeled, seeded, and diced
- ¼ raw peanuts (almonds or cashews work good too)
- 1 tsp. sesame oil (untoasted)
- 2 tsp. peanut oil
- 1 ½ Tb. rice vinegar
- 1 ½ tsp. tamari
- Pinch sugar
- 2 tsp. sesame seeds
- 1/8 c. chopped cilantro
- Boil noodles, strain, and allow to cool. Add scallions, cilantro, sesame seeds, peanuts, and cukes to noodles.
- In a small bowl, mix tamari, rice vinegar, and sugar. Whisk in sesame and peanut oil. Toss with noodles. Serve chilled.