Asian Kale and Edamame Soba Noodle Salad with Crispy Tofu
This vibrant Asian-inspired noodle salad combines earthy soba noodles with massaged kale, protein-rich edamame, and golden panko-crusted tofu triangles. The homemade miso-sesame dressing adds umami depth while balancing sweet and tangy notes. Perfect for meal prep or as a satisfying vegetarian dinner, this nutritious bowl offers great texture contrast from the tender noodles, crispy tofu, and slightly wilted greens. The combination of plant proteins makes it filling enough to serve as a main dish.
Ingredients
- 8 oz soba noodlesspaghetti1:1note:changes authentic flavor
conf:4
- 1 bunch kale, leaves torn, stems chopped
- 1 bunch green onions, chopped
- 1 cup frozen edamame beans
- 2 tsp olive oil
- ¼ cup homemade miso soy sesame dressing
- 1 lb firm tofu, sliced into triangles
- 1 cup panko breadcrumbs
- 2 Tbsp sesame seeds(optional)
- 1 egg
- cooking spray
- 2 Tbsp miso paste
- 4 tsp soy sauce, low-sodium
- 4 tsp rice vinegar
- 2 tsp brown sugar
- 4 tsp toasted sesame oil
- 2 Tbsp water
- ¼ cup canola or grapeseed oil
Instructions
- 1
Preheat oven to 375F
- 2
Line sheet pan with foil and coat with cooking spray
- 3
Mix panko with sesame seeds, salt and pepper in large bag or container
- 4
Whisk egg with water and pour over tofu pieces to coat
- 5
Place egg-coated tofu in panko mixture, seal and shake until breaded
- 6
Spread tofu on baking sheet, spray with cooking spray and bake for 12 to 15 minutes until golden
- 7
Heat saute pan over medium-high heat with oil
- 8
Add kale stems and white parts of green onions with salt, saute for 3 to 5 minutes until softened but crunchy
- 9
Add kale leaves in batches with kosher salt, saute until all leaves are wilted, then remove and set aside
- 10
Toss noodles, kale, remaining green onions, and edamame with dressing, starting with less and adding more as needed
- 11
Top with crispy tofu and drizzle with additional sauce as desired
Tips
Start with less dressing and add gradually - you can always add more but cannot remove excess.
Massage kale leaves with a pinch of salt before cooking to help break down tough fibers.
Cook tofu until golden for best texture contrast with the tender noodles and vegetables.
Good to Know
Refrigerate for up to 3 days. Store dressing separately if meal prepping.
Can prepare all components up to 1 day ahead. Assemble just before serving for best texture.
Serve at room temperature or chilled. Garnish with extra sesame seeds if desired.
Common Mistakes
Avoid overdressing the salad to prevent soggy noodles.
Don't skip coating tofu with cooking spray to ensure proper browning.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, prepare components separately and store for up to 3 days. Assemble just before serving to maintain texture and prevent soggy noodles.
What if I don't have miso paste?
Substitute with tahini or additional soy sauce, though the umami depth will be different. Start with less and adjust to taste.
Can I freeze this salad?
Not recommended as the noodles and vegetables will become mushy when thawed. Best enjoyed fresh or refrigerated for a few days.