Kale and Edamame Soba Salad
with panko-crusted tofu
This cold Asian salad is a great choice for summer. Dressed in our miso soy sesame dressing, these healthy ingredients are given a tasty dose of umami flavor. We pair it with panko-breaded tofu for a crispy, golden treat. If you don't want to turn your oven on for the tofu, you can also pan-fry it.
- 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)
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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!