Cold Soba Noodle Salad with Mushrooms, Bok Choy, and Tofu

Name: Cold Soba Noodle Salad with Mushrooms, Bok Choy, and Tofu
Ingredients: 1 (12-oz) block organic extra-firm tofu; 1 tbsp arrowroot powder; 1 tbsp avocado oil; 8 oz buckwheat soba noodles; 1 tsp sesame oil; 1 medium zucchini, julienned; 1 tsp sesame oil; 4.5 cups sliced shiitake mushrooms; 4 heads bok choy, roughly chopped; 2 garlic cloves, thinly sliced; 1 tbsp gluten-free tamari; 0.5 cup smooth almond butter; 1 tbsp grated fresh ginger; 0.25 cup warm water; 2 tbsp lime juice; 1 tbsp maple syrup; 1 tbsp gluten-free tamari; 1 tsp sesame oil; 1 tsp sriracha; 1 cup roughly chopped fresh cilantro leaves; 0.33 cup thinly sliced scallions; 2 tbsp toasted sesame seeds

Cold buckwheat soba noodles with crispy tofu, shiitake mushrooms, and bok choy in an almond butter dressing. Shiitakes contain polysaccharides for immune protection and anti-inflammatory properties.

From The Young Forever Cookbook

Ingredients

1 (12-oz) block organic extra-firm tofu
1 tbsp arrowroot powder
1 tbsp avocado oil
8 oz buckwheat soba noodles
1 tsp sesame oil
1 medium zucchini, julienned
1 tsp sesame oil
4.5 cups sliced shiitake mushrooms
4 heads bok choy, roughly chopped
2 garlic cloves, thinly sliced
1 tbsp gluten-free tamari
0.5 cup smooth almond butter
1 tbsp grated fresh ginger
0.25 cup warm water
2 tbsp lime juice
1 tbsp maple syrup
1 tbsp gluten-free tamari
1 tsp sesame oil
1 tsp sriracha
1 cup roughly chopped fresh cilantro leaves
0.33 cup thinly sliced scallions
2 tbsp toasted sesame seeds

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
For the tofu: Arrange the tofu slices on a clean kitchen towel or paper towels. Cover with another kitchen towel (or paper towels) and place a heavy pan on top. Let the tofu drain for at least 15 minutes.
Cut the tofu into cubes. In a large bowl, mix the arrowroot powder and avocado oil until no clumps remain. Add the tofu pieces and toss to coat. Transfer to the baking sheet and bake, flipping halfway through, for 20 to 25 minutes, until crispy but still tender to touch.
For the noodles: Bring a large pot of water to a boil over high heat. Add the soba noodles and cook until tender, about 6 minutes. Drain the noodles and transfer to a large bowl of ice water. Once cool, drain, transfer to a large bowl, add the sesame oil, and toss so the noodles don't stick. Add the julienned zucchini to the bowl and set aside.
For the mushrooms: Heat the sesame oil in a large nonstick pan over medium heat. Add the mushrooms and cook until they begin to soften, about 4 minutes. Add the bok choy and cook for 2 to 3 minutes. Stir in the garlic and tamari, remove from the heat, and let cool slightly. Add to the bowl of noodles and stir to combine.
For the dressing: Meanwhile, in a small bowl, whisk the almond butter and ginger with the warm water until smooth. Whisk in the lime juice, maple syrup, tamari, sesame oil, and sriracha.
To serve: Drizzle some of the dressing over the noodle mixture, tossing to coat. Top with the tofu pieces then sprinkle with the cilantro, scallions, and sesame seeds. Serve with extra dressing on the side.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

Mushroom Polysaccharides
From: Shiitake Mushrooms
Protein
From: Tofu
Calcium
From: Tofu
Genistein
From: Tofu

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

Chronic kidney disease
Protects against · via Tofu
Sarcopenia
Protects against · via Protein
Obesity
Protects against · via Protein
Osteoporosis
Protects against · via Protein
Bone mineral density loss
Protects against · via Protein
High blood pressure
Reduces risk of · via Calcium
Cardiovascular Disease
Protects against · via Genistein
Alzheimer's disease
Protects against · via Genistein
Menopause symptoms
Protects against · via Genistein
Cancer
Protects against · via Genistein

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