Buckwheat Soba Noodles With Fresh Tofu And Lemon Ginger Dressing Recipes

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BUCKWHEAT SOBA NOODLES WITH FRESH TOFU AND LEMON-GINGER DRESSING



Buckwheat Soba Noodles with Fresh Tofu and Lemon-Ginger Dressing image

We are all in love with this quick and easy vegan salad. The combination of earthy noodles, crunchy cucumber, sweet and spicy dressing, and creamy tofu will win everyone over, even non-tofu lovers. Try tossing the tofu cubes in a little flour and frying them in skillet with some vegetable oil for a crispy variation. Adapted from Myers + Chang at Home, by Joanne Chang and Karen Akunowicz.

Provided by chopchopfamily

Time 30m

Number Of Ingredients 11

10 ounces Dried buckwheat soba noodles
2 tablespoons vegetable oil
1 English cucumber
16 ounces firm tofu
Lemon-Ginger Dressing
1 cup chopped fresh cilantro leaves
1 bunch scallions, trimmed and white and green parts thinly sliced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 sheets unseasoned toasted nori
4 tablespoons sesame seeds

Steps:

  • Bring about a gallon of water to a rolling boil and add the dried buckwheat soba noodles, making sure to stir vigorously and keep that water boiling. Cook the noodles until they are soft, 3 to 4 minutes, then drain in a colander. Pour ice cold water over the noodles to stop them from cooking, then toss them in a large bowl with the vegetable oil. This will keep the noodles from sticking together.
  • Slice the cucumber in half lengthwise and then slice each half thinly, making 1/4-inch half moons. Add to the noodles.
  • Toss the noodles and cucumbers with the Lemon-Ginger Dressing. Add the tofu, cilantro, scallions, salt, and pepper. Gently toss again to combine. Distribute evenly among 4 to 6 bowls. Crumble the nori into small pieces and top each bowl evenly with nori and sesame seeds. Serve immediately.

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