From the book Super Natural Cooking by Heidi Swanson
The package of noodles I purchased were actually 8.8 oz, when the original recipe called for 12 oz, yet it still made at least 6 servings. This also allowed me to reduce the oils in the dressing to cut down on fat. I calculated each serving to be 4.25 weight watcher points! Good thing, since I couldn’t stop eating it! There is something about the sesame oil and the sweetness of the agave nectar that left me wanting more, and more. It has just enough salt and just enough sweet. I suggest leaving out the cucumber and adding it fresh to each serving; it doesn’t keep well if you store the salad for leftovers. I wanted to add avocado, but mine weren’t soft enough yet. Next time!
Ingredients
Dressing
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 Tbsp. honey (I used agave nectar)
3/4 tsp. cayenne (I used only ¼ to reduce the heat)
3/4 tsp. fine-grain sea salt (left this out completely, wasn’t needed)
1 Tbsp. freshly squeezed lemon juice
¼ cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tsp. toasted sesame oil
Salad
12 oz. dried soba noodles (I used the 8.8 oz package made by Eden)
12 oz oz. extra-firm nigari tofu
¼ cup chopped fresh cilantro
3 green onions, thinly sliced
½ cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
1 small handful of cilantro sprigs, for garnish
¼ cup toasted sesame seeds, for garnish (I just used a little on each serving, fresh)
Directions
1. Create the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.
2. Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.
3. While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, and then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
4. In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.
