Asian Soba Noodles with Sautéed Tofu
I particularly love this combination of cooked soba noodles and sautéed tofu but have added grilled salmon or chicken in place of the tofu. I recommend making extra noodles as they can be enjoyed warm or at room temperature. Recipe by Amanda Cushman.
1 pound firm organic tofu, halved, drained and pressed down for at least 30 minutes
5 tablespoons soy sauce or Tamari, divided
1/4 cup vegetable oil
1/2 pound soba noodles
2 teaspoons minced ginger
2 cloves garlic, minced
3 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1/4 teaspoon red pepper flakes
1/2 English cucumber, cut lengthwise, seeded, cut into 1/4-inch slices
3 scallions, sliced thinly on the diagonal
3 tablespoons cilantro leaves
2 tablespoons, toasted black and white sesame seeds, garnish
Drain off the excess water from the tofu and dice into 1/2-inch cubes. Transfer to a medium bowl and add 3 tablespoons of the soy sauce and 1 tablespoon of the vegetable oil. Marinate for an hour or longer.
Cook the soba noodles in a large saucepan of salted boiling water until al dente, about 12 minutes. Drain and rinse with cold water, transfer to a large bowl. Add the remaining 2 tablespoons of the soy sauce, ginger, garlic, 2 tablespoons of the vegetable oil, rice vinegar, sesame oil, red pepper flakes, cucumbers and scallions and toss well. Set aside.
Heat a large skillet over med-high heat. Add the remaining tablespoon of vegetable oil and sauté the tofu until browned, about 5 to 8 minutes.
Divide the noodles between four large salad plates and top with the sautéed tofu. Garnish with the cilantro and sesame seeds and serve.
Yield: 4 servings.