SPICY COLD SOBA NOODLES
Steps:
- Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired.
- Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.)
- Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley.
COLD SOBA NOODLES WITH MISO AND SMOKED TOFU
It's worth seeking out smoked or baked tofu for this dish-its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.
Provided by Julia Turshen
Categories Summer Pasta Kid-Friendly Dinner Tofu Radish Healthy Low Cholesterol Vegan Soy Sauce Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher Noodle Small Plates
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk ginger, miso paste, 3 Tbsp. mirin, 3 Tbsp. vinegar, 1 Tbsp. soy sauce, and 1/4 tsp. salt in a large bowl.
- Cook soba noodles according to package directions. Drain noodles, rinse with cold water, then add to ginger mixture. Season with more mirin, vinegar, soy sauce, and salt, if needed.
- Transfer noodles to a serving bowl or platter and top with radishes, scallions, and tofu. Serve immediately.
SWEET AND SPICY TOFU WITH SOBA NOODLES
If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil's high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What's more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.
Provided by Sarah Copeland
Categories dinner, weekday, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 23 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams
NAKED TOFU WITH COLD SESAME SOBA NOODLES
Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Provided by Marian Burros
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions until they are tender but firm. Drain and rinse under cold water and refrigerate in a bowl of cold water until almost ready to serve.
- Toast the sesame seeds in a toaster oven (watch carefully, because they burn quickly).
- Combine the soy sauce, vinegar, sesame oil, brown sugar, peanut butter and chili paste.
- To serve, drain the noodles well and combine with the tofu, most of the sesame seeds and most of the scallions, reserving a little for topping. Stir in the sauce; spoon into serving bowl and garnish with remaining sesame seeds and scallions.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 14 grams, Carbohydrate 53 grams, Fat 18 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 3 grams, TransFat 0 grams
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