Black Garlic Noodle Salad w/ Grilled Tofu
Base:
9.5 oz Soba Noodles
1 Carrot, shredded
1 Onion, sliced
1 Red Bell Pepper, thinly sliced
2 cups Red Cabbage, thinly sliced
1 cup Edamame, cooked
½ tbs Toasted Sesame Seeds
Dressing:
¼ cup Roasted Shallot EVOO
2-3 Garlic Cloves, minced
1 tbs Ginger, minced
¼ tsp Roasted Garlic Sea Salt or Black Garlic Sea Salt
Marinade:
¼ cup Black Garlic Tamari Balsamic
4 tbs Roasted Shallot EVOO
2 tbs Brown Sugar
1 14 oz pkg Tofu
Directions:
To prepare the tofu press out the remaining liquid, us a cutting board and lay paper towels down on top and on the bottom of the tofu, place a pot or pan over top for 20-30minutes. If needed trade out the paper towels if there is a lot of remaining liquid.
After liquid is removed, slice the tofu and mix with marinade ingredients. Marinate for at least 1 hour.
Boil a pot of water for the noodles. Meanwhile, prep veggies and add to a large bowl.
In a small bowl or measuring cup combine all dressing ingredients and whisk until well emulsified.
Once water is boiling, add noodles and cook for the time listed on the package.
While noodles cook grab a grill pan and cook your tofu. Cook each side until grill marks are present, 2-3 minutes.
Drain the noodles into a colander and immediately rinse with cold water.
Shake off excess water of noodles, in clumps of noodles combine with veggies until there are no more noodles to combine.
Pour dressing over top and mix well to ensure that all noodles and veggies are coated.
Top with grilled tofu, sesame seeds and serve, or chill in fridge until ready to serve.
