Ingredientes para Otsu Tofu And Soba Noodle Salad
- Lemon, Zest Of
- Fresh Ginger
- 2 tablespoons honey
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons rice vinegar
- 3 tablespoons soy sauce
- Olive Oil
- Toasted Sesame Oil
- Soba Noodles
- Extra Firm Tofu
- Fresh Cilantro
- 1/4 cup chopped green onions
- 1/2 cup thinly sliced cucumber
- Toasted Sesame Seeds
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Cómo preparar Otsu Tofu And Soba Noodle Salad
- **Dressing:**
- Combine 1 tablespoon lemon zest, 1 tablespoon grated ginger, 2 tablespoons honey, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon salt in a food processor or blender.
- Process until completely smooth.
- Add 2 tablespoons lemon juice, 2 tablespoons rice vinegar, and 3 tablespoons soy sauce. Pulse to combine.
- With the food processor running, slowly drizzle in 1/4 cup olive oil and 2 tablespoons sesame oil until emulsified.
- **Salad:**
- Cook 8 ounces soba noodles in a large pot of boiling salted water until al dente (about 5-7 minutes).
- Drain noodles and rinse under cold water to stop the cooking process. Set aside.
- Press 14 ounces firm or extra-firm tofu to remove excess water. Pat dry with paper towels and cut into 1/2-inch thick, 1-inch long rectangles.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add tofu and season generously with salt and pepper.
- Cook tofu for 3-4 minutes per side, until golden brown and crispy.
- In a large bowl, combine the cooked soba noodles, 1/2 cup chopped fresh cilantro, 1/4 cup chopped green onions, and 1/2 cup thinly sliced cucumber.
- Pour the prepared dressing over the noodles and vegetables.
- Toss gently to coat everything evenly.
- Garnish with 1 tablespoon toasted sesame seeds before serving.
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
25g
Fat
18g
Carbs
18g
