Tofu and Soba Noodles with Lemon Ginger Dressing

(a.k.a. Otsu)

Recipe adapted from Heidi Swanson www.101cookbooks.com who adapted it from Culture & Cuisine Magazine who got it from Pomelo Restaurant. I love how recipes evolve and get passed on! I’ve changed the recipe slightly…enjoy!

You’ll want to get firm or extra-firm tofu for this recipe – any softer will just crumble in the frying pan.

For the dressing:
Grated zest of 1 lemon
1 inch section of ginger, peeled and grated
1 tablespoon honey
3/4 teaspoon Asian chilli powder (or cayenne)
1 tablespoon freshly squeezed lemon juice
1/4 cup rice vinegar
1/3 cup soy sauce
3 tablespoons grapeseed oil (or olive oil)
1 tablespoons toasted sesame oil

12 ounces dried soba noodles
1 tablespoon cooking oil (whatever oil you use above in the dressing is fine)
12 ounces extra-firm nigari tofu
1/4 cup toasted sesame seeds

To make the dressing, combine all the ingredients except for the oils in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.

Bring a large pot of water to a boil and cook the soba noodles until just tender, then drain.

While the noodles are cooking, drain the tofu, pat very dry and cut into 1-inch cubes. Heat a nonstick frying pan over medium high heat and when hot, pour in the cooking oil. Add the tofu cubes in one layer. Cook for 1 minute until browned, toss gently and continue cooking until all sides are golden brown and firm.

In a large mixing bowl, combine the soba with about 2/3 cup of the dressing and the sesame seeds. Toss until well combined. Add the tofu and toss again gently.

Serves 4 for lunch or as part of multi-course meal