Tofu puffs are the lesser-known sister of tofu nuggets that are just as delicious and the star of this Spicy Soy Noodle Salad. Feel free to add as many or as little as you'd like.
You can find this recipe and other epic salads in Epic Salads by Jessica Prescott.
Spicy soy noodle salad with warm tofu puffs
Dressing
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 teaspoon sambal oelek
1 teaspoon maple syrup
Salad
150 g (51/2 oz) soba noodles
10 tofu puffs (or just cook the whole packet because, yum)
2 handfuls baby spinach, sliced
1 tablespoon hemp seeds, toasted
10 baby roma tomatoes, halved lengthwise
2 spring onions (scallions), sliced
small handful coriander (cilantro),
Vietnamese mint or Thai basil
1/2 avocado, diced (optional)
Method
Preheat the oven to 180–200˚C (360–390˚F) and bring a large saucepan of water to a boil. Once the water is boiling, cook the noodles according to the directions on the packet, then drain, rinse in lots of cold water, and soak in a bowl of cold water until you are ready to use them.
Once the oven is hot, place the tofu puffs on a baking tray and cook for 5–10 minutes. (I find they are fine after 5 minutes if you are too hungry to wait, but are better after 10 minutes.) Remove from the oven and set aside. These are best warm, so if you’re not making the salad now, hold off on heating them until you are ready to serve. They can also be cooked in an air fryer for 5 minutes.
When ready to use, drain the noodles, shake off excess water, then transfer to a mixing bowl along with the spinach, hemp seeds and half the dressing. Toss to combine, then split the noodles between two serving bowls. Toss the baby roma tomatoes and avocado in the remaining dressing (use the same bowl the noodles were in) then add to the salad bowls along with the spring onions and herbs. Once the tofu is cool enough to touch, slice into thin squares and place on top of the salad.
Devour.