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Preheat oven to 400°F.
Drain tofu and pat try with paper towels. Cut into ½-inch cubes. Toss tofu cubes in a large bowl with cornstarch and salt. Place onto a large baking sheet. Bake, turning once, until golden brown, about 20 minutes.
Meanwhile, heat olive oil in a large frying pan over medium heat. Add broccoli and mushrooms. Cook, stirring often, until vegetables are tender, about 5-8 minutes. Tip vegetables into a large bowl.
Bring a large pot of salted water to a boil. Cook soba noodles for 4-5 minutes. Drain and rinse under cold water. Add to bowl with vegetables. Add sliced green onions, chopped mint, chopped cilantro and peeled carrot. Toss in crispy tofu.
Make dressing by whisking together 2 tbsp Okazu Spicy Chili Miso, 2 tbsp mirin, 2 tbsp rice vinegar and 1 tbsp honey. Drizzle over dressing and mix well to combine. Salad can be made in advance and kept in the refrigerator until ready to serve.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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