It was my first time cooking with Soba so I was pretty excited about that and now I can't wait to cook another Soba dish... wonder what's next. Maybe Zaru Soba – cold soba noodles with tsuyu dipping sauce?
1/4 cup rice vinegar
1/4 cup soy sauce
3/4 teaspoon cayenne pepper
3/4 teaspoon salt
2 tablespoons grape seed oil
2 tablespoons sesame oil
finely grated zest and juice of 1 lemon
1 tablespoon honey
1 teaspoon grated fresh ginger
12 ounces dried soba noodles
12 ounces extra-firm tofu
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 cucumber, peeled, cut in half lengthwise and thinly sliced
1 small handful of cilantro sprigs
1/4 cup toasted sesame seeds
1/4 cup shredded toasted Nori
- Drain and press the tofu for 30 minutes or so, pat it dry, and cut it into 1-inch rectangles.
- Make the dressing by combining the rice vinegar, soy sauce, cayenne, salt, grape seed oil, sesame oil, lemon zest, lemon juice, honey, and ginger in a jar and shake vigorously until it's mixed well.
- Cook the soba in plenty of rapidly boiling salted water just until tender according to the package direction then drain and rinse well under cold running water.
- In a well-oiled saute pan, brown the tofu on all sides over medium high heat. It took me about 3-4 minutes of each side. Toss gently once and continue cooking for another minute or so until the tofu is firm, golden brown, and bouncy.
- In a large mixing bowl, combine the soba, tofu, 1/4 cup cilantro, green onions, cucumber and about half of the dressing. Toss gently until well combined.
- Serve on individual serving bowls (or plates), garnish with more cilantro, toasted sesame seeds and shredded Nori. Add more dressing if needed.