Warm BBQ Crispy Tofu Buckwheat Soba & Arugula Salad

Serving Size: 4

If you are looking for a meat alternative, these chunks make a good tasty substitute. Use your own homemade BBQ or some store-bought. I used a Ginger Teriyaki sauce for mine. I also chose peanut oil for the nutty flavor. It really is one of the best oils for frying and great with Asian cuisine. This is a very filling and spicy salad that will win over those that may be skeptical about tofu.

  • 0.5 cup barbecue sauce of your choice
  • 0.5 cup peanut oil
  • 1.5 cup rice flour
  • 0.5 cup egg substitute or 2 eggs beaten
  • 14 Ounce extra-firm tofu

  • 1 bunch fresh arugula washed and dried
  • 4 serving bundles of buckwheat soba (1 per person) boiled according to instructions
  • thin sliced white onion to taste

Salad Dressing

  • 0.25 cup balsamic vinegar
  • 0.25 tsp dried powdered ginger
  • 2 Tbsp soy sauce
  • 0.5 tsp garlic powder
  • 0.25 cup peanut oil
  • 2 Tbsp chili oil
  1. Slice your tofu into squares. On a parchment lined baking sheet brushed with a little oil, bake at 375 for 15-20 minutes. Tofu will start to brown slightly. Remove from oven and let cool. Save sheet as you use again.
  2. Place rice flour in a ziploc bag. Dip each tofu slice in egg mixture and then place in bag. Shake the tofu pieces until evenly coated with rice flour.
  3. In a large fry pan, heat the peanut oil. Place the tofu slices and fry each side until golden and crispy. Remove from heat and place back on parchment lined baking sheet from earlier. Brush each piece with the BBQ sauce of your choice. Bake at 375 until sauce starts to bubble and caramelize. Turn each piece midway. Remove from oven.
  4. Boil soba according to instructions. Drain and rinse with cold water. Mix dressing ingredients and toss into soba. Add arugula and thin sliced onions.
  5. Arrange each serving dish with several pieces of tofu on top of the soba and arugula.

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