Ingredients Jump to Instructions ↓

  1. 1 8 ounce package soba noodle s

  2. 1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segements

  3. 3/4 cup creamy peanut butter

  4. 1/4 cup (brown) rice vinegar

  5. 2 cloves garlic , crushed and chopped drizzle of toasted sesame oil big pinch of crushed red pepper flakes

  6. 1/4- 1/2 cup hot water

  7. 1 small bunch of spring onion s or scallions, thinly sliced

  8. 1/2 cup peanut s

  9. 12 ounces extra-firm (organic) tofu , cut into small cubes (feel free to heat the tofu in a skillet if you like, but cold is good too)

Instructions Jump to Ingredients ↑

  1. Big a large pot of water to a boil. Boil the soba noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside. Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water - the amount you’ll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed. Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. I reserve a bit of each ingredient to sprinkle on top of the serving platter to make it look nice. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!


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