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Heidi Swanson Super Natural Cooking/ Serious Eats
Serves 4-6
zest of 1 lemon
1 inch cube fresh ginger, peeled & grated
1 tbsp honey
3/4 tsp cayenne
3/4 tsp sea salt
1 tbsp fresh lemon juice
1/4 cup unseasoned brown rice vinegar
1/3 cup shoyu (or soy) sauce
2 tbsps EVOO
2 tbsps toasted sesame oil
12 oz dried soba noodles
12 oz extra-firm nigari tofu
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 cucumber, peeled, cut in half lengthwisde, seeded & thinly sliced
1 small handful cilantro, coarsely chopped
1/4 cup toasted sesame seeds
1. o make the dressing, combine the zest, ginger, honey, cayenne, and salt in a food processor and process until smooth. Add the lemon juice, rice vinegar, and shoyu and pulse to combine. With the machine running, drizzle in the oils.
2. Cook the soba in plenty of rapidly boiling salted water just until tender" (about three minutes, despite the package saying seven minutes--taste the noodles as they cook!) then drain and rinse under cold running water. While the pasta is cooking, drain the tofu, pat it dry, and cut into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long).
3. Cook the tofu in a dry nonstick (or well seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.
4. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
5. In a large mixing bowl, combine the soba, the 1/4 cup cilantro, green onions, cucumber and about 2/3 cup of the dressing and toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and toasted sesame seeds.
Meal   DinnerCuisine   Japanese
Dish   Main DishMain Ingredient   Pasta
Prep Time   15 to 30 minutesCooking Time   less than 15 minutes
Features   Low-Calorie, Vegetarian

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