Soba Salad With Grilled Mushrooms and Tofu
Throw together this exciting tangle of soba noodles, grilled mushrooms and tofu, raw vegetables and maple-miso dressing for your next picnic or warm-weather dinner. Hitting mushrooms and tofu with a little heat accentuates the nutty quality of the soba, while snap peas, serrano chile and herbs give this plant-based salad a juicy crunch. Lime juice, miso and maple work double duty as the salad’s dressing and the tofu’s marinade, which chars once it hits the grill. To mitigate the tofu sticking to the grill, maintain medium-high heat and let the tofu release itself from the grates instead of prying it off. To save time, prep the vegetables while the grill heats, or marinate the tofu and cook the soba up to a day ahead and refrigerate until needed.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- Salt
- 1(14- to 16-ounce) block extra-firm tofu
- 3limes, juiced (about 6 tablespoons)
- 3tablespoons neutral oil, such as grapeseed, plus more for greasing
- 3tablespoons white miso
- 3tablespoons maple syrup
- 8ounces mushrooms (any type), trimmed into large, bite-size pieces
- 8ounces soba noodles
- 8ounces sugar snap peas or snow peas, halved lengthwise
- ½to 1 serrano chile, finely chopped
- 2tablespoons toasted sesame seeds
- 1cup basil, cilantro or mint leaves, or a combination, torn if large
Instructions
Step 1
Heat a grill to medium-high. Bring a large pot of salted water to a boil. Meanwhile, cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You’ll have 12 squares total.) Pat the tofu dry. In a large bowl, use a fork to stir together the lime juice, oil, miso and maple syrup until smooth. Add the tofu and turn to coat. On a sheet pan, toss the mushrooms with enough oil to coat, about 2 tablespoons; season generously with salt.Step 2
When the water’s boiling, add the soba noodles and cook according to package directions. Drain, rinse under cold water until cool, then shake the colander to remove as much water as possible. Toss with a little oil to keep from sticking. Set aside.Step 3
Clean and grease the grates. Grill the tofu (closed if using a gas grill) until it releases from the grates and grill marks appear, 3 to 5 minutes per side. Return the tofu to the bowl of dressing. While the tofu’s grilling, grill the mushrooms, turning occasionally, until browned and tender, 10 to 15 minutes. Return the mushrooms to the sheet pan and head back inside.Step 4
To the bowl of tofu, add the soba, snap peas, mushrooms, chile, sesame seeds and basil. Use your hands to toss gently. Season to taste with salt.