12 oz / 340 g dried soba noodles

Ginger Dressing:
1 tablespoon freshly grated fresh ginger
1 teaspoon toasted sesame oil
zest and juice of 1/2 a lemon
1/2 cup / 2.5 oz / 70 g chopped white onion
2 teaspoons honey
1/2 teaspoon salt, plus more to taste
3 tablespoons brown rice vinegar
1 celery stalk, strings removed, then chopped
3 tablesppons of olive oil
3 tablespoons of chopped tarragon, plus more to taste
350 grams (one package) of cubed tofu, pan-fried or baked until golden
1/3 cup toasted pumpkin seeds

Cook the soba noodles in well salted water, drain, rinse under cold water, and shake off as much of the water as possible.
In the meantime, make the dressing by combining the ginger, toasted sesame oil, lemon zest and juice, onion, honey, salt, vinegar, celery, and olive oil in a food processor. Blend until very smooth, then press aggressively through a strainer. Taste and tweak a bit if needed - the dressing should have a bit of bite, and an edge. It'll hit the pasta and you want it to be able to cut the starchiness. Set the dressing aside.
In a large bowl, toss the soba noodles with most of the tarragon, the tofu, most of the pumpkin seeds, and about 2/3 of the dressing. Really get in there and toss well. Add more dressing if needed (I use all of it), and season again until the noodles are to your liking. It's nice to serve this with a few wedges of lemon on the side, or a bit of brown rice vinegar. Finish with the remaining tarragon and seeds.

Serves 4 - 6.

Prep time: 10 min - Cook time: 20 min


Serving Size: Make 4 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.

 

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