Perilla Oil Tofu Buckwheat Noodle Salad

Thinly slice the onion and cut the European salad mix into bite-sized pieces.

Mix soy sauce, perilla oil, water, Yondu, vinegar, stevia, and minced garlic to make the sauce.

Cut the tofu into bite-sized cubes and pan-fry in perilla oil. Season with a pinch of salt.

Boil the buckwheat noodles in boiling water for 5 minutes. Rinse thoroughly under cold water until the water runs clear and drain well.

Place the noodles, tofu, vegetables, and sauce in a bowl.

Make sure to eat all the ingredients together for the best flavor.