Recipe by Reddyrat
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!
- 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 See How It's Made
- 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.
- Cook noodles in boiling salted water until tender. Drain and rinse under cold running water.
- 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.
- Combine soba, cilantro green onions, cucumber, and dressing. toss until well combined. Top with sesame seeds.