Almond Butter Noodles with Edamame Salsa and Smoked Tofu Triangles

Ingredients

• 160 g Soba or whole-wheat noodles (Cook according to package directions; rinse under cold water and drain well.)
• 150 g Shelled edamame (Thawed if frozen; divide between the salsa and serving if desired.)
• 200 g Smoked tofu (Cut into triangles or bite-size slabs.)
• 45 g Almond butter (Smooth or crunchy.)
• 30 ml Light soy sauce or tamari (Use tamari for a gluten-free version; divide between the sauce and tofu.)
• 30 ml Lime juice (Freshly squeezed; divide between the sauce and salsa.)
• 15 ml Maple syrup (Balances the salt and acidity in the almond sauce.)
• 10 ml Toasted sesame oil (For the sauce and/or searing the tofu.)
• 2 cloves Garlic (Finely grated or minced.)
• 10 g Fresh ginger (Finely grated.)
• 100 g Cucumber (Finely diced for the salsa.)
• 3 Spring onion (Thinly sliced; use both white and green parts.)
• 15 g Fresh cilantro (Chopped.)
• 1 Red chili (Finely sliced; optional if a milder dish is preferred.)
• 10 ml Neutral cooking oil (For searing the tofu.)
• 60 ml Water (Add gradually to loosen the almond-butter sauce.)
• Salt (To taste, for the noodle water and seasoning.)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until just tender, avoiding overcooking so they retain some bite.

2. 2

   Drain the noodles, rinse them thoroughly under cold running water to stop the cooking and remove excess starch, then drain well. Set them aside while preparing the other components.

3. 3

   Place the almond butter, soy sauce or tamari, lime juice, maple syrup, grated garlic, grated ginger, and sesame oil in a bowl. Whisk in the water a little at a time until the mixture becomes smooth and pourable.

4. 4

   Add the cooled noodles to the almond-butter sauce. Toss thoroughly until every strand is coated. Taste and adjust with additional lime juice, soy sauce, or water if needed.

5. 5

   Prepare the edamame salsa by combining the shelled edamame, diced cucumber, sliced spring onion, chopped cilantro, and sliced chili in a bowl.

6. 6

   Add the remaining lime juice to the edamame mixture and toss gently. Season to taste, keeping the salsa fresh and lightly dressed rather than watery.

7. 7

   Pat the smoked tofu dry and cut it into triangles. Heat the neutral oil in a large nonstick or cast-iron skillet over medium-high heat.

8. 8

   Arrange the tofu triangles in the hot skillet in a single layer. Sear for about 2–3 minutes per side, turning carefully, until the surfaces are browned and crisp at the edges and the centers are hot.

9. 9

   Divide the almond-butter noodles between two containers or bowls. Spoon the edamame salsa over or alongside the noodles, then add the seared smoked-tofu triangles.

10. 10

    Serve immediately, or cool completely, cover, and refrigerate for a cold meal-prep lunch. Toss the noodles again before eating if the sauce thickens during chilling.

Notes

The transcript identifies the dish and says it is intended as a quick, high-protein lunch that travels well and is best eaten cold, but it does not provide the caption recipe, exact quantities, or complete preparation details. The ingredient amounts and method above are therefore informed estimates reconstructed from the dish description, not a verified transcription. The listed quantities make approximately two servings and should provide roughly 35 g or more plant protein per serving, depending on the brands used.

Nutrition per serving

• main
• lunch
• plant-based
• vegan
• high-protein
• meal-prep
• cold-friendly
• noodles