Citrusy Noodles with Tofu, Asparagus and Sesame

Citrusy Noodles with Tofu, Asparagus and Sesame

I use soba noodles for this salad although you can certainly use a rice or chow mein noodle if you’d prefer. And as with many simple noodle salads, this is quite adaptable so if you’d prefer using broccoli or another seasonal vegetable instead of the asparagus, go right ahead. And last, the marinade for the tofu and the dressing for the noodles both rely on a handful of the same ingredients, so keep them close at hand.


For the Tofu Marinade:

3 tablespoons Signature SELECT Seville Orange Marmalade
2 tablespoons orange juice
2 tablespoons Signature Kitchens Low-Sodium Soy Sauce
3 tablespoons extra virgin olive oil
2 teaspoons honey
2 teaspoon finely minced ginger
2 cloves garlic, minced
1 (14-ounce) package extra firm tofu

For the Noodles:

1 (9.5-ounce) package soba noodles
3/4 pound asparagus, tough ends cut away, sliced on the diagonal into 2-inch pieces
3 tablespoons orange juice
1/4 cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons Signature Kitchens Low-Sodium Soy Sauce
2 teaspoons Signature SELECT Seville Orange marmalade
1 medium shallot, thinly sliced
1/2 teaspoon kosher salt, plus more to season
2 large carrots, grated (about 1 cup)
3/4 cup (20g) chopped fresh cilantro
3 green onions, white and green parts, thinly sliced on the diagonal (about 1/4 cup / 30g)
1/3 cup (45g) sesame seeds, toasted, divided
1 teaspoon red chile pepper flakes (optional)


Prepare the Tofu: Preheat the oven to 350 degrees F. In a small bowl, whisk together the marmalade, orange juice, soy sauce, olive oil, honey, ginger and garlic.

Unwrap the tofu, blot with a few paper towels to remove excess moisture, and cut into 1-inch cubes. Arrange the tofu in an even layer in a 9×13 baking pan and pour the marinade on top. Stir to coat the tofu. Place the pan into the oven and bake for 15 minutes. Remove, stir well, then bake for an additional 15 minutes, or until tofu is golden brown. Spoon the saucy tofu out of the pan and into a small bowl; set aside.

Prepare the Salad: Bring a large pot of water to a boil. Cook the soba noodles according to package instructions. Drain the noodles and place them in a large bowl.

Meanwhile, bring a small pot of water to a boil, and blanch the asparagus for 90 seconds, or until bright green and tender. Immediately strain and rinse with cold water.

In a small bowl, make the dressing: whisk together the orange juice, rice wine vinegar, sesame oil, soy sauce, marmalade, shallot and salt. Set aside.

In a large salad bowl, toss the noodles with the asparagus, carrots, cilantro, green onion, ½ the amount of sesame seeds and red pepper flakes (if using). Gently fold in the tofu (along with the leftover marinade) and dressing. Taste and adjust the seasoning if necessary. Serve room temperature (or cold), topped with the remaining toasted sesame seeds.