Ginger Apple Soba Salad
Apple State Vinegar
Our soba salad is satisfying, rich with umami goodness, and bursting with gut-healthy probiotics, thanks to a healthy helping of Ginger and Apple Shrub and raw organic apple cider vinegar.
12oz Dried soba noodles
3/4 cup Frozen edamame
1/2 English cucumber, grated
3 Green onions, thinly sliced
1 Ded bell pepper, seeded and diced coarsely
1 Medium size carrot, peeled and grated
1 pack Firm tofu
2 Tbsp Vegetable oil
1/4 cup Ginger & Apple Shrub
3 Tbsp Apple State Vinegar
1 Tbsp Toasted sesame oil
4 Tbsp Soy sauce (or tamari)
1 Tbsp Peanut butter or tahini (optional)
2 tsp Chili sauce or hot sauce
1/4 cup Canola oil
For the sauce
Cook the soba noodles and drain the hot water. Add edamame to the water for the last two minutes. Rinse with cold water with ice cubes to cool. Drain.
To cook the tofu, cut into half inch cubes and fry with vegetable oil in a nonstick pan. Cook until it gets golden and crispy.
In a blender, combine all the sauce ingredients except canola oil. Mix well. Add canola oil slowly into the dressing to emulsify.
In a large bowl add noodles , edamame, cucumber, green onion, red bell pepper, carrot, tofu and the dressing. Gently mix and keep in a fridge. serve it cold.