Chilled Soba with Tofu
Source of Recipe
Unknown
Cook in boiling water until tender but still al dente, about 6-8 minutes:
1-8 oz. package of soba noodles
Drain and rinse under cold water to stop cooking.
Shake off excess water and refrigerate if you’re preparing ahead.
Toast:
1-1/2 Tbs. sesame seeds
Drain carefully and then cut into ½” cubes:
1 pound silken tofu
Combine sauce in bowl:
6 Tbs. shoyu
2 Tbs. rice wine vinegar
1-1/2 tsp. sesame oil
1 tsp. sugar (to taste)
1 Tbs. finely minced ginger
1 Tbs. peanut butter (optional)
½ tsp. chili oil (optional)
Toss noodles with:
thinly sliced scallions
half of the toasted sesame seeds
Divide among four plates.
Make a little depression in the center and fill with tofu.
Spoon sauce over and sprinkle with remaining sesame seeds and scallions.
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