101 Cookbooks Otsu Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Grated zest of 1 lemon Fresh grated ginger 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned rice vinegar 1/3 cup soy sauce 2 tablespoons extra-virgin olive oil 2 tablespoons sesame oil 12 ounces dried soba noodles 12 ounces extra-firm tofu 1/4 cup chopped fresh cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half, seeded, thinly sliced 1/4 cup toasted sesame seeds, for garnish
Otsu -
Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and soy sauce, and pulse to combine. With the machine running, drizzle in the oils.
Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water 'til chilled.
While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the toasted sesame seeds and cilantro sprigs if you'd like. I sometimes put mine over a handful of mixed greens for a nutritional punch. Enjoy!
Serves 4-6.
Number of Servings: 6
Recipe submitted by SparkPeople user COMMITMENTS.
Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and soy sauce, and pulse to combine. With the machine running, drizzle in the oils.
Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water 'til chilled.
While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the toasted sesame seeds and cilantro sprigs if you'd like. I sometimes put mine over a handful of mixed greens for a nutritional punch. Enjoy!
Serves 4-6.
Number of Servings: 6
Recipe submitted by SparkPeople user COMMITMENTS.
Nutritional Info Amount Per Serving
- Calories: 373.5
- Total Fat: 16.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,217.8 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 2.7 g
- Protein: 15.3 g
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