Ingredients

The following ingredients have 4 Servings
  • 1/4 cup low sodium soy sauce (or tamari for GF)
  • 1 tbsp dark soy sauce (optional)
  • 1 tbsp chili garlic sauce
  • 2 tbsp agave
  • 1 tbsp rice vinegar
  • 2 tbsp vegan oyster sauce (or sub hoisin sauce)
  • 3 cloves garlic (diced)
  • 1 inch fresh ginger (diced)
  • 5 green onions (diced)
  • 2 bundles soba noodles (approx. 6 oz)
  • 1 14-ounce package firm tofu (drained, pressed and cubed)
  • 2 tbsp sesame oil (separated)
  • 2 zucchini (shredded or spiralized )
  • 2 carrots (shredded)
  • 2 tbsp cilantro (plus more for serving)
  • sesame seeds (for serving)

Instruction

  • Add all of the sauce ingredients to a bowl and stir to combine. Set aside.
  • Cook the soba noodles according to the package instructions. Drain and rinse with cold water.
  • Heat 1 tbsp of sesame oil in a pan over medium heat. Add the tofu and allow to crisp up for 2 minutes.* Add 2 tbsp of the sauce to the pan and cook for an additional 1-2 minutes. Transfer the tofu to a bowl and place the pan back on the stove.
  • Add the shredded zucchini and remaining tbsp of sesame oil to the pan. Toss to cook for 1-2 minutes.** Transfer to a large bowl.
  • In a large bowl combine the zucchini, carrots, soba noodles, tofu, remaining sauce and cilantro. Toss to combine. Serve salad at room temperature (or chilled) with sesame seeds and more cilantro.