8-12 oz Soba Noodles
1 Carrot [medium, grated]
1/2 cup Cucumber [sliced]
1/2 cup Sweet Red Pepper [sliced]
Several Slices of Chili Lemon Tofu
handful Cilantro Leaves
1/3 cup Peanut Butter [natural]
1 tsp Red Jalapeño Pepper [minced]
1/2″ Ginger Root [chopped or grated]
1 Garlic Clove
1-1/2 Tbs Lemon Juice
1/4 cup Water [more as desired]
Tamari [to taste]
Blend all the dressing ingredients with a blender, seasoning with a little tamari if you use unsalted peanut butter. Add more water if the sauce is too thick.
Cook soba noodles + drain. Feel free to toss the noodles with a pinch of sesame oil to prevent them from clumping together. Mix noodles with the ginger peanut dressing to taste [you may have left over dressing]. Top with veggies + tofu.
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