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

Instructions

1. Heat oven to 400°F; line a baking sheet with parchment.
2. Tofu: Lay slices between clean towels and press under a heavy pan at least 15 min.
3. Cube tofu. Mix arrowroot powder and avocado oil until lump-free, toss with tofu, spread on sheet, and bake 20–25 min, flipping halfway, until crispy but tender inside.
4. Noodles: Boil soba about 6 min until tender. Drain, transfer to ice water, then drain again. Toss with sesame oil to prevent sticking. Add julienned zucchini; set aside.
5. Mushrooms: Heat sesame oil in a nonstick pan over medium. Cook mushrooms about 4 min until softened. Add bok choy and cook 2–3 min. Stir in garlic and tamari, remove from heat, cool slightly, and combine with the noodles.
6. Dressing: Whisk almond butter and ginger with warm water until smooth. Whisk in lime juice, maple syrup, tamari, sesame oil, and sriracha.
7. Serving: Drizzle dressing over noodle mixture and toss. Top with tofu, cilantro, scallions, and sesame seeds. Serve with extra dressing on the side.

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