This tasty pasta salad takes only 30 minutes to prepare and can be served warm or cold – perfect for make-ahead lunches and dinners! In addition to the sesame soba noodles, this dish features sautéed tofu with edamame and carrots for a little veggie crunch, all topped with a tangy homemade dressing featuring soy sauce, honey, ginger and lime.
Instructions
- Chop tofu into bite-sized pieces.
- Heat a large skillet over medium high heat and cook the tofu to remove excess liquid. Add the vegetable oil and continue cooking lightly until browned. At the very end of cooking, add the soy sauce.
- While the tofu is browning, boil the soba noodles according to package directions. In the last minute of cooking, toss in the frozen shelled edamame until the soybeans are heated through and noodles are al dente. Strain.
- Combine the tofu, noodles, edamame, carrots and scallions in a large bowl.
- In a small bowl, whisk together the dressing ingredients. Drizzle over noodle mixture and toss well to combine.
- Can be served warm or cold. To serve cold, chill in the refrigerator for 30 minutes.
