Kale and Edamame Soba Salad
with panko-crusted tofu
- Soba noodles - 8 oz ((Sub spaghetti))
- Kale - 1 bunch, leaves torn, stems chopped
- Green onions - 1 bunch, chopped
- Frozen edamame beans - 1 cup
- Olive oil - 2 tsp
- Homemade miso soy sesame dressing - 1/4 cup to 1/2 cup ((ingredients listed separately))
- Firm tofu - 1 lb, sliced into triangles
- Panko breadcrumbs - 1 cup
- Sesame seeds (opt) - 2 Tbsp
- Egg - 1
- Cooking spray -
- Miso paste - 2 Tbsp
- Soy sauce, low-sodium - 4 tsp
- Rice vinegar - 4 tsp
- Brown sugar - 2 tsp
- Toasted sesame oil - 4 tsp
- Water - 2 Tbsp
- Canola or grapeseed oil - 1/4 cup
- Noodles - Prep according to packaged instructions. Just a note: soba noodles cook rather quickly. I typically run them in cold water and then spread them out on an oiled baking sheet to "dry." (Can be done up to 3 days ahead)
- Kale - Tear off leaves, wash, and dry. Chop stems into 1/2" (1.25 cm) pieces. (Can be done up to 3 days ahead)
- Green onions - Chop keeping green and white parts separated.
- Tofu - Slice into 1/2" (1.25 cm) thick triangles.
- Dressing - Whisk or use a blender to mix all ingredients together. (Can be done up to 5 days ahead)
- Preheat oven to 375F (191C) degrees.
- Line a sheet pan with foil and coat with cooking spray (or just brush on some oil).
- In a large Ziploc bag or large Tupperware container, mix together panko with sesame seeds and some salt and pepper. Whisk egg with 1 tbs. (15 ml) of water and pour over tofu pieces. Once tofu is covered in egg, place in the bag or container with the panko, seal or cover, and shake until coated with the breading. Spread out onto baking sheet and spray with some more cooking spray and bake in oven for 12 to 15 minutes, until golden.
- Heat a saute pan or skillet over medium-high heat. Add 2 tsp. (30ml) of oil and then kale stems and white parts of the green onions to heated oil with some salt. Saute for 3 to 5 minutes, until softened but crunchy.
- Add kale leaves, as much as can fit in the pan at a time, with a pinch of kosher salt. Add more leaves as room is made in the pan. Sauté until all leaves are wilted. Remove and set aside.
- Toss noodles, kale, rest of green onions, and edamame with dressing. Start out with less and add more as needed. Remember you can always add more but you can't take it out! Top with golden brown tofu and drizzle on as much sauce as you want.
- If making tomorrow night's plan, start slow cooking now!
Used half the oil in the dressing and it was great. I loved the prep on the kale, the sauce. The tofu was mild, but went great with the whole dish.0 Helpful
Seemed to have a lot of oil - even after reduced the oil in the Kale. Enjoyed the panko crusted tofu, but also kept them in the oven a bit longer than specified to maximize the color and crispiness. My oven I think runs cool though.0 Helpful
pan fried the tofu (a little hard to estimate the timing!) and added parm to the panko mix. Yum!0 Helpful
Used seasoned salt in the panko and next time would probably use half panko and half finely grated parmesan cheese. Had to turn the oven up to 425 to get the texture on the tofu that I prefer. I can't comment on the dressing b/c I wasn't able to make it b/c my local stores don't carry miso. I substituted a ginger/soy sauce dressing, which worked. I didn't have soba noodles but I used Nasoya Pasta Zero noodles with good success. Served it as a hot salad rather than cold. Nice light meal.0 Helpful
Very tasty. We' really give it a 3.5. Added a little more miso and soy than called for; would recommend less oil. Be sure to press/dry the tofu or the panko gets clumpy and falls off. We also had to cook the tofu longer than suggested to make it crispy. But it was well worth the effort!0 Helpful
Dressing was great. Panko was bland so added some salt and a few other seasonings. Overall a nice meal. Probably use spaghetti or rice noodle next time.0 Helpful