Soba Noodle Salad with Pan Fried Tofu
Tessa Sanchez
ingredients
- Dressing:
- Grated zest of 1 Lemon
- Fresh Ginger, 1" cube, peeled and grated
- 1 TBSP Honey
- 3/4 tsp. cayenne pepper (for something less spicy, cut back to 1/4 tsp.)
- 1/2 tsp salt
- 1 TBSP freshly squeezed lemon juice
- 1/4 cup unseasoned rice vinegar
- 1/3 cup soy sauce
- 2 TBSP Extra Virgin Olive Oil
- 2 TBSP Sesame Oil
- Salad:
- 12 oz. dried soba noodles
- 12 oz. extra-firm tofu
- 1/4 cup fresh cilantro, chopped
- 3 green onions, thinly sliced
- 1/2 cucumber, peeled, cut lengthwise, seeded & thinly sliced
- 1/4 cup toasted sesame seeds
directions
- 1
Combine the lemon zest, ginger, honey, cayenne and salt in a blender, process until smooth. Add the lemon juice, vinegar and soy. With the machine running, slowly add the olive and sesame oils.
- 2
Cook the soba noodles per package instructions. When done, rinse under cold running water to stop the cooking process. Drain well.
- 3
Drain the tofu. Pat the block dry with paper towels. Cut the tofu into rectangular pieces roughly 1"’ in length. Heat a non-stick skillet over medium-high heat, (I added a small amount of olive oil to help the browning process). Add the tofu, cooking 1 - 2 minutes per side, until the cubes are nicely golden brown in color.
- 4
In a large bowl, combine the soba, chopped cilantro, green onions cucumber and dressing. Toss until well combined. Add the cooked tofu and mix gently. Serve on a platter garnished with sesame seeds.
Source: Tessa Sanchez
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