Warm Salad with Buckwheat Noodles, Broccoli and Tofu

4 servings

15 minutes

This warm salad with buckwheat noodles, broccoli, and tofu is a true gastronomic delight that combines lightness and richness of flavors. Its roots trace back to modern European cuisine, where traditional ingredients blend with Asian accents. The delicate buckwheat noodles absorb the aroma of teriyaki sauce and rice vinegar, harmoniously pairing with crunchy broccoli and soft tofu. Sun-dried tomatoes add a hint of sweetness and spiciness. The peanut oil dressing gives the dish richness and depth of flavor, making it an ideal choice for a warm dinner or nutritious lunch. This salad is perfect for both vegetarians and those who enjoy balanced nutrition.

Energy value per serving

• Calories: 475.7
• Proteins: 20.8g
• Fats: 17.4g
• Carbohydrates: 60.6g

Ingredients

• Broccoli cabbage: 300 g
• Buckwheat noodles: 200 g
• Sun-dried tomatoes in oil: 150 g
• Tofu: 200 g
• Rice vinegar: 3 tbsp
• Teriyaki sauce: 3 tbsp
• Peanut butter: 3 tbsp

Cooking steps

1. Boil broccoli (divided into florets) for 3 minutes in boiling water. Remove the broccoli and cook noodles in this water (according to package instructions). Rinse the broccoli under cold water.

   Required ingredients:

   • Broccoli cabbage: 300 g
   • Buckwheat noodles: 200 g

2. Cut the cheese into cubes and the tomatoes into strips.

   Required ingredients:

   • Tofu: 200 g
   • Sun-dried tomatoes in oil: 150 g

3. Sauce: mix peanut butter, rice vinegar, and teriyaki sauce.

   Required ingredients:

   • Peanut butter: 3 tablespoons
   • Rice vinegar: 3 tablespoons
   • Teriyaki sauce: 3 tablespoons

4. Drain the noodles (do not rinse), mix with broccoli, cheese, and tomatoes, dress with sauce, and serve.

   Required ingredients:

   • Buckwheat noodles: 200 g
   • Broccoli cabbage: 300 g
   • Tofu: 200 g
   • Sun-dried tomatoes in oil: 150 g