Soba „summer rolls“ salad with tofu and peanut dressing
Soba, vegetables and fried tofu. We don't use it for a change to make summer rolls, but a wonderful vegan noodle salad with peanut dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Grater
- Pot
- Colander
- Skillet
- Stove
- Mixing bowl
- Serving bowl
- Measuring spoon
- Measuring cup
- Whisk
- Spoon
- Tongs
- Spatula
Ingredients
- 50 g (1.75 oz) red cabbage
- 1 small carrot
- 1/2 bell pepper
- 1/2 cucumber
- 50 g (1.75 oz) sugar snap peas
- 1 spring onion
- 10 g (0.33 oz) cilantro
- 150 g (0.33 lb) soba noodles
- 75 g (2.5 oz) frozen shelled edamame
- 50 g (1.75 oz) peanuts
- 150 g (0.33 lb) fried tofu
- toasted sesame oil
- 1 chili
- 20 g (0.75 oz) ginger
- 1 garlic clove
- 5 tbsp peanut butter
- 1–2 limes (juice)
- 75 ml (0.33 cup) yuzu or ponzu soy sauce
- 50 ml (0.25 cup) toasted sesame oil
- 2 tbsp agave syrup
- sriracha (optional)
- water
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