Otsu (Tofu and Soba Noodle Salad)

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!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Dressing:.
  • 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.
  • Salad:.
  • 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.
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@Reddyrat
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@Reddyrat
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"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!"
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  1. alexi.blockgorman
    This is a totally great recipe, I love Super Natural Cooking as well!
    Reply
  2. 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!
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