Thai Curry Soba Salad

Instructions

1. Prepare the Tofu

   3 min hands-on

   • Pat the tofu dry with a clean kitchen towel.
   • Cut the tofu into 1 cm cubes and set aside.

2. Make the Dressing

   4 min hands-on

   • Heat a large frying pan over medium heat.
   • Add some olive oil and finely sliced garlic; sauté until fragrant, about 30 seconds.
   • Stir in curry powder and cook for another 30 seconds, then remove from heat.
   • Transfer the garlic and curry mixture to a large mixing bowl.
   • Add lemon juice, olive oil, and a pinch of salt; whisk until emulsified.
   • Taste and adjust seasoning with more salt or lemon juice as needed.

3. Cook Vegetables and Noodles

   4 min hands-on5 min waiting

   • Bring a large pot of salted water to a boil.
   • Trim asparagus and cut tips into pieces; thinly slice stems.
   • Add soba noodles, asparagus tips, and shelled edamame to boiling water.
   • Cook for 5 minutes or until noodles are tender.
   • Drain and rinse thoroughly with cold water; shake off excess water.
   • Add to the mixing bowl with the dressing.

4. Prepare Zucchini and Herbs

   5 min hands-on

   • Use a vegetable peeler to shave zucchini into ribbons, avoiding the core.
   • Add zucchini ribbons to the mixing bowl.
   • Roughly chop most of the cilantro, reserving some for garnish.
   • Gently toss everything until evenly coated in the dressing.

5. Cook the Tofu

   5 min hands-on

   • Return the frying pan to medium-high heat.
   • Add remaining olive oil.
   • Once hot, add tofu cubes in a single layer.
   • Cook for 4–5 minutes, turning occasionally, until golden brown on all sides.

6. Assemble the Dish

   2 min hands-on

   • Gently toss tofu with the dressed noodle salad.
   • Divide the salad onto serving plates or a platter.
   • Garnish with reserved cilantro leaves and serve with lemon wedges.
   • Cooking tips:
   • For extra crispy tofu, press it for 15–20 minutes before cutting to remove excess moisture.
   • Rinse your soba noodles thoroughly after cooking to remove surface starch, which can make them sticky.
   • Adjust the curry powder to your spice tolerance—add more for a bolder flavor or reduce it for a milder dish.
   • For added crunch, consider topping the salad with toasted sesame seeds or crushed peanuts.