Soba salad
Soba salad
Serves 2
I like the texture of this dish. Finely-diced green and red apples can be tossed in as well, you can experiment with various salad ingredients to fix something to your taste.
*
(I) Ginger-sesame dressing
zest of 1 lemon
1½ oz. cleaned ginger, thinly sliced
1 tbsp granulated sugar
¾ tsp cayenne
¾ tsp salt
1 tbsp fresh lemon juice
One-third cup unseasoned rice vinegar
One-third cup soy sauce
2 tbsp canola oil
2 tbsp pure sesame oil
First
In a food processor (or with mortar and pestle), combine lemon zest, ginger,
sugar, cayenne, and salt and process to a smooth puree; add lemon juice, rice
vinegar and soy sauce. Blend well. Slowly add canola oil and sesame oil until
well combined.
(II) Soba noodles
2 portions soba noodles, softened in boiling water and rinsed in cold running
water
½ a block of firm tofu, cut into small cubes
2 tbsp canola oil
1 tbsp chopped cilantro
1 scallion, green and white part, cleaned and thinly sliced
Half cucumber, peeled, seeded and cut in half lengthwise then cut across into
thin half-moons
Sprinkle sesame seeds, nori seaweed and cilantro for garnish
First
Add tofu to a large non-stick skillet without any oil and toss over high heat
until all water has evaporated. Add canola oil, reduce heat to medium-high
and fry, tossing frequently until tofu is firm and golden. Drain over paper
towels;
Second
I n a large mixing bowl, combine drained soba noodles, cilantro, scallions,
cucumber and dressing. Toss well, arrange salad in center of large plate and
top with fried tofu. Garnish and serve.