Soba Noodle Dish

Easy, Quick & Delicious



This has been a staple in our diet, and is not only a dish we love, but is easy to make:

Green Tea Soba Noodle Salad with Sesame-crusted Tofu
Serves 6

Vinaigrette
11/2-inch piece of ginger, peeled and coarsely chopped
1/4 cup reduced-sodium soy sauce
3 Tbs. rice vinegar
2 Tbs. honey
2 Tbs. lemon juice
1/2 tsp. lemon zest
1/2 tsp. salt
2 Tbs. canola oil
1 Tbs. toasted sesame oil
1/2 tsp. chili oil

Salad
10 oz. firm tofu
12 oz. dried green tea soba noodles
1/4 cup black and white sesame seeds
1 Tbs. canola oil
1 small hot house cucumber, cut into thin half-moons, about 1 cup
1/2 cup grated carrot
4 green onions, thinly sliced
2 Tbs. chopped cilantro

1. To make Vinaigrette: Put all ingredients except canola, sesame and chili oils into food processor, and process until smooth. Slowly add oils through feed tube until well combined. Set aside.

2. To make Salad: Slice tofu into 1-inch cubes, and drain on paper towels. Set aside.

3. After cooking soba noodles per package directions, plunge in an ice bath, and drain. Set aside.

4. Place sesame seeds on plate, and press tofu cubes into sesame seeds until coated on all sides.

5. Set large skillet over medium heat, and add oil. Transfer tofu to skillet, and cook tofu 1–2 minutes on each side, or until white seeds turn golden. Remove, and put on paper towel–lined plate to drain.

6. Place noodles, cucumbers, carrots, green onions and cilantro into large bowl. Add vinaigrette, and toss to combine. Arrange on individual serving plates, edge with cubes of tofu, and serve.

PER SERVING: 436 CAL; 18G PROT; 18G TOTAL FAT (2G SAT. FAT); 52G CARB; 0MG CHOL; 685MG SOD; 5G FIBER; 9G SUGARS