Soba Noodle Salad with Orange Ginger Miso Sauce

• 1 block extra firm tofu organic, cut into cubes and then pressed
• 1 tsp five spice
• 1 tbsp arrowroot powder
• 2 tsp coconut aminos or tamari
• 1 package soba noodles
• 5 leaves Swiss chard, roughly torn
• 2 carrots, shredded
• 1 watermelon radish, sliced thin

For the miso sauce:

• 1 tbsp light miso organic
• 2 1/2 tbsp fresh orange juice
• 1/2 tsp ginger, minced
• 1 tsp coconut aminos or tamari
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1-2 tbsp water

1. Preheat the oven to 400, line a baking sheet with parchment paper so the tofu doesn’t stick. Slice the tofu into even slabs and then into cubes.
2. Place the tofu cubes on a plate with a clean towel or paper towel below and on top, place a cutting board on top of the plate. Place something heavy on top of the plate, I used my cast iron pan. Let that sit for about 20-30 minutes.
3. Remove the tofu and add to a medium sized mixing bowl and add in the five spice, arrowroot powder and coconut aminos and make sure all the tofu is covered and no white powder remains.
4. Place on a baking sheet and bake for 13 minutes, then flip them around and bake for 12-13 minutes more.
5. While the tofu is baking, make the miso dressing by combining all sauce ingredients in a small bowl.
6. Cook the soba noodles, drain and rinse and set aside. Using the same pot add the Swiss chard and sauté for 1-2 minutes over low heat. Then add the noodles back in and add the sauce.
7. Place the noodles in a bowl, top with shredded carrots, radish, tofu and sesame seeds as garnish.