Seasonal Recipes

Cold Soba Noodles with Marinated Tofu, Mint & Shallots


Soba noodles, dried or fresh about 100gm per serving for dried

Scallions 3 per person finely sliced
Mint, coriander, thai basil, whatever you like (1-2 tablespoons minced per serving)
Marinated tofu 100 gms per serving - recipe below
Soy dressing - recipe below

1. Cook soba and plunge in iced water to retain elasticity 

2. Toss the noodles with the dressing to coat. Divide noodles among bowls. Top each bowl with scallions, mint and tofu.  

4. Serve with Sriracha on the side.

Soy Dressing:

1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
1.5 tablespoons sesame oil
1-2 cloves garlic, minced
a small nub of ginger, minced to yield about 1-2 tablespoons
1 to 3 teaspoons sugar, depending on your taste
1/4 to 1/2 teaspoon crushed red pepper flakes
Sriracha (optional)

1. Combine all of the ingredients with the exception of the sugar, crushed red pepper flakes and Sriracha in a small bowl. Add one teaspoon of the sugar and 1/4 teaspoon of the crushed red pepper flakes. Stir to combine. Taste. Add more sugar by the teaspoonful or half teaspoonful to taste  If you wish, add a splash of Sriracha. You can always add the Sriracha directly to the noodle salad, too. 

Marinated Tofu:

one block of firm or extra-firm tofu 

1. Drain the tofu for at least 1 hour - overnight in the fridge. How to drain it: place block of tofu in a colander. Place a similar-sized vessel on top of it and weigh it down with a can of tomatoes or some other relatively heavy canned good.

2. Remove tofu from colander or plate and dry with paper towels and slice.

3. Place tofu slices in flat-bottomed vessel. Pour marinade overtop to submerge. Let sit for at least an hour and for as long as overnight.