cold soba noodles with miso tofu and summer vegetables
 
 
Ingredients
miso tofu:
  • 1 14-ounce package extra-firm tofu, drained
  • 2 tablespoons lemon juice
  • 2 tablespoons, miso
  • 2 cloves garlic, minced
Soba noodles:
  • ⅓ cup unseasoned rice vinegar - I used brown rice vinegar
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon Sriracha (hot chili sauce)
  • 1 tablespoon toasted sesame oil - make sure you get toasted sesame oil
  • 1 large carrot, peeled and sliced into matchstick sized pieces
  • 1 zucchini, sliced into matchstick sized pieces
  • 1 cucumber, peeled and sliced into matchstick sized pieces
  • 2-3 radishes, sliced into matchstick sized pieces
  • 1 red bell pepper - sliced into matchstick sized pieces
  • 8 oz buckwheat soba noodles (Japanese-style noodles)
  • 1 cup (loosely packed) cilantro leaves with tender stems - these add amazing flavor to the dish, so this is a must.
  • 3 scallions, thinly sliced
  • 1 tablespoon black or white sesame seeds
  • sea salt & freshly ground pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Coat a large rimmed baking sheet with cooking spray or brush on some olive oil. Make sure that you coat it well, because if you don’t, then the tofu will stick to the baking sheet. I used my olive oil cooking spray.
  3. Drain the tofu and wrap it in some paper towels and gently press out the excess moisture. I cut the block of tofu into 8 slices and then cut those in half to get these squares. It really doesn’t matter how you cut up your tofu, just make sure they are cut into even pieces.
  4. Combine the 2 tablespoons lemon juice, 2 tablespoons miso and the 2 cloves minced garlic in a large bowl, and use a spatula to mix it together. It will resemble a thick paste.
  5. Add the tofu squares to the mixture and gently toss to coat. It may not look like there is enough mixture to cover all of the tofu, but there is.
  6. Spread the marinated tofu in a single layer on the prepared baking sheet.
  7. Bake the tofu on the middle rack, turning two or three times during baking, until browned. About 18-20 minutes, or until the tofu is browned on all sides.
  8. Tip: You can make this tofu up ahead of time, (like the day before) and just re-heat it for a few minutes in a 250-degree oven.
  9. While the miso is baking, wash and slice up the vegetables and set aside.
  10. In a liquid measuring cup, whisk together the rice vinegar, olive oil, sriracha and toasted sesame oil.
  11. Throw the matchstick sliced vegetables into a large bowl, top with the dressing and toss to coat. Season with salt and pepper. Set aside.
  12. Cook the soba noodles in a large pot of salted water, stirring occasionally, until al dente; drain.
  13. Run noodles under cold water to cool them; drain well and add them to the bowl with the vegetables. Add in the scallions and toss them with noodles.
  14. Season to taste with salt and pepper.
  15. Serve up the noodles into individual bowls and top them with the sesame seeds, cilantro stems and warm tofu.
  16. Tip: Store the tofu separate from the noodles, so they don't get soggy.
  17. Like I said earlier, you can make this with or without the tofu or even add chicken if you like. John and I loved this dish and will definitely make it again. It was so simple to throw together and gave us great leftovers.
Nutrition Information
Serving size: serves 4-6
Recipe by Marin Mama Cooks at http://marinmamacooks.com/2012/07/cold-soba-noodles-with-miso-tofu-and-summer-vegetables/