Buckwheat Soba Salad with Mango, Eggplant, & Yuba Noodles

Yields: 6 Servings

From Flavor Explosions

A delightful combination of flavors and textures — rich and creamy eggplant, sweet and buttery Altaulfo mangoes, smooth and firm Hodo tofu, earthy and wholesome 100% buckwheat soba noodles and chewy Hodo yuba – all held together in a cilantro-lime vinaigrette. All vegan and gluten-free to boot.

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Ingredients

Main

• 1 (10oz) Hodo Extra Firm Tofu, diced 3/8 inch Locate Product

• 1/4 cup EVOO

• 1 tsp kosher salt

• 2 Chinese eggplant, peeled, cut into bite size pieces

Vinaigrette

• 1 (5oz) Hodo Organic Yuba Sheets, sliced thinly Locate Product

• 6 tbsp brown rice vinegar

• 2 tbsp sugar

• 1/2 tsp salt

• 2 cloves garlic, minced

• 1 Fresno chile, deseeded, finely chopped

• 1 tsp sesame oil

• 1 lime, juice and zest

• 2 Atoulfo mango, peeled, cut into 1/4 inch thick strips

• 2 cup cilantro leaves and stems, chopped

• 2 cup basil, chiffonade

• 1/4 red onion, very thinly sliced

• 1/2 lb buckwheat noodles (choose GF brand if needed!)

Instructions

1. Toss tofu cubes with EVOO & salt. Roast on parchment 400F 20 mins till golden.

2. Cut eggplant at an angle, and fry 375F for 5 minutes till tender. The eggplant should still be brilliant purple. Salt and drain over a rack.

3. Cook buckwheat noodles according to package instructions. Drain, chill.

4. Cut yuba into thin strips. Chill.

5. Whisk vinaigrette ingredients together.

6. Toss mango, herbs, cooled tofu, yuba and eggplant together with vinaigrette.

7. Toss all ingredients together.