Keto Soba Noodle Salad with Zucchini Noodles and Sesame Dressing
Embrace a delightful blend of flavors and textures in this Keto Soba Noodle Salad. Savor the refreshing crunch of zucchini noodles, the tangy zest of a sesame dressing, and the satisfying bite of protein-packed tofu. This low-carb salad is a symphony of flavors, perfect for a healthy and satisfying meal.
Ingredients:
- 1 pound zucchini, spiralized into noodles
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 block firm tofu, pressed and cubed
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup sesame seeds
Instructions:
- In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic, black pepper, and red pepper flakes until well combined.
- Add the zucchini noodles to the bowl and toss to coat them in the dressing.
- Heat a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides.
- Add the cooked tofu to the bowl with the zucchini noodles and toss to combine.
- Garnish with green onions, cilantro, and sesame seeds.
- Serve immediately or chill for later.
Tips:
- For a crispier texture, spiralize the zucchini noodles into thin strips.
- If you don’t have a spiralizer, you can use a julienne peeler to create zucchini noodles.
- To press the tofu, wrap it in a few layers of paper towels and place it on a plate. Place another plate on top and weigh it down with something heavy, such as a can of beans or a heavy skillet.
- For a vegetarian option, omit the tofu.
- Feel free to add other vegetables to this salad, such as shredded carrots, bell peppers, or snap peas.
Indulge in this Keto Soba Noodle Salad for a delightful and nutritious meal. Its vibrant flavors and textures will transport you to a culinary paradise. So, grab your chopsticks and prepare to tantalize your taste buds with this low-carb masterpiece.