This Can't be Tofu! - Chilled Soba With Soft Tofu And Soy Sesame Sauce

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* Exported from MasterCook *

 

Chilled Soba With Soft Tofu And Soy Sesame Sauce

 

Recipe By : This Can't be Tofu! by Deborah Madison, page 36

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Sauces And Marinades Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces packaged soba

(buckwheat noodles)

1 bunch slender scallions -- thinly sliced

including a few inches of the greens

1 1/2 tablespoons white or black sesame seeds

1 carton fresh silken or soft tofu

OR 2 boxes firm silken tofu

***THE SAUCE***

6 tablespoons soy sauce

such as Kikkoman or thin Chinese soy

sauce

2 tablespoons rice wine vinegar

1 1/2 teaspoons dark sesame oil

1 teaspoon sugar or more -- to taste

1 tablespoon finely minced ginger

 

Makes 4 appetizers or 2 to 3 main dishes.

 

An ideal dish for a hot day, these noodles and tofu are cool, light and

refreshing. The sauce can also be used for tofu, either cooked or raw,

without the noodles. Adding a tablespoon of peanut butter or tahini makes

it a little more substantial, and adding 1/2 teaspoon of chile oil makes it

a little more piquant.

 

For tofu, I especially like the waterpacked soft and silken tofu, such as

that made by Azumaya.

 

1. Cook the noodles in boiling water until tender but still retain a bite,

about 6 to 8 minutes. Drain and rinse under cold water to stop the

cooking. Shake off the excess water. (If you're cooking them ahead of

time refrigerate.) Toast the sesame seeds in a dry skillet over medium heat

until fragrant, then transfer to a dish and set aside. Carefully open the

tofu and turn it onto a cutting board to drain while you make the sauce.

 

2. Combine the ingredients for the sauce in a bowl. Taste to make sure

the balance is the way you like it. It may seem salty, but remember that

its going on tofu.

 

3. Toss the noodles with half the scallions and sesame seeds, then divide

among four plates. Make a little depression in the center. Dice the tofu

into 1/2 inch cubes and set them in the center of the noodles. Spoon the

sauce over the tofu and the noodles, then sprinkle with the remaining

scallions and sesame seeds. Serve.

 

 

 

 

 

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