Otsu (Tofu and Soba Noodle Salad) |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This makes a wonderful, light meal with a Japanese influence! I found it in Heidi Swanson's terrific cookbook, Super Natural Cooking. If the vegetables are pre-chopped it goes together quickly. Don't worry about the long ingredient list. I'd recommend putting salt and pepper on the tofu as it's cooking. We loved this dish! Ingredients:
1 grated lemon, zest of |
1 inch cube fresh ginger, peeled and grated |
1 tablespoon honey |
3/4 teaspoon cayenne |
1/2 teaspoon salt |
1 tablespoon lemon juice |
1/4 cup rice vinegar |
1/3 cup soy sauce |
2 tablespoons olive oil |
2 tablespoons toasted sesame oil |
8 -12 ounces dried soba noodles |
12 -16 ounces extra firm tofu |
1/4 cup fresh cilantro |
3 green onions, thinly sliced |
1/2 cucumber, peeled, cut in half, sliced thinly |
1/4 cup toasted sesame seeds |
Directions:
1. Dressing:.
2. Combine zest, ginger, honey, cayenne, and salt in a food processor or blender. Process until smooth. Add lemon juice, rice vinegar, and soy sauce and pulse to combine. With machine running, add in oils.
3. Salad:.
4. Cook noodles in boiling salted water until tender. Drain and rinse under cold running water.
5. Drain tofu, pat it dry, and cut into rectangles about 1/2 inch thick and 1 inch long. Cook tofu in dry nonstick skillet over medium-high heat until pieces are browned on one side. Toss gently and cook for another few minutes until tofu is firm, golden, and bouncy.
6. Combine soba, cilantro green onions, cucumber, and dressing. toss until well combined. Top with sesame seeds.
|
|