Otsu Tofu And Soba Noodle Salad Recipes

SWEET AND SPICY TOFU WITH SOBA NOODLES

Steps:

• Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
• Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
• Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
• Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
• Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
• Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

SOBA NOODLE SALAD WITH TOFU

Steps:

• Cook noodles according to package directions. Drain and toss with 1 tbsp (15 ml) sesame oil. Set aside to cool. In a small bowl, whisk together lime juice, soy sauce, brown sugar and 1 tbsp (15 ml) sesame oil. Place tofu in a large shallow dish; pour marinade over tofu and set aside to marinate. Preheat oven to 350°F (180°C). Place sesame seeds on a baking sheet; put in oven to toast for 5 to 7 minutes, or until seeds begin to brown. Set aside to cool. In a large mixing bowl, toss together carrot, cucumber, red pepper, cilantro, mint and red pepper flakes. Add cooled noodles, tofu and marinade; toss to combine. Sprinkle with toasted sesame seeds; garnish with fresh cilantro and mint. Serve cold. Serves 6.

OTSU (TOFU AND SOBA NOODLE SALAD)

Steps:

• 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.

SOBA NOODLE & EDAMAME SALAD WITH GRILLED TOFU

Steps:

• Heat dressing ingredients in your smallest saucepan, simmer for 30 secs, then set aside.
• Boil noodles following the pack instructions, adding the edamame beans for the final 2 mins cooking time. Rinse under very cold water, drain thoroughly and tip into a large bowl with the spring onions, beansprouts, cucumber, sesame oil and warm dressing. Season if you like.
• Brush tofu with the veg oil, season and griddle or grill for 2-3 mins each side - the tofu is very delicate so turn carefully. Top the salad with the tofu, scatter with coriander and serve