This Can't Be Tofu - Chilled Soba with Soft Tofu and Soy-Sesame Sauce

[Guest guest]

I thought - hopefully erroneously, that this had already been posted-if so, it

still sounds good!

 

 

* Exported from MasterCook *

 

Chilled Soba with Soft Tofu and Soy-Sesame Sauce

 

Recipe By :This Can't Be TOFU! - Deborah Madison

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 8 oz package soba noodles

1 bunch slender scallions, including a few inches

of the greens -- thinly sliced

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

2 tablespoons rice wine vinegar

1 1/2 teaspoons dark sesame oil

1 teaspoon sugar, or more to taste

1 tablespoon finely minced ginger

 

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.

 

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 it's going on

tofu.

 

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 noodles, then sprinkle with the remaining scallions and sesame seeds.

Serve.

 

Makes 4 appetizers or 2 to 3 main dishes. An ideal dish for a hot day, these

noodles and tofu are 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

water-packed soft and silken tofu, such as that made by Azumaya.

 

 

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Per serving: 295 Calories (kcal); 3g Total Fat; (8% calories from fat); 13g

Protein; 60g Carbohydrate; 0mg Cholesterol; 2656mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0