Spicy Brocolli Tofu and Soba Noodles

Dressing
Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

12 ounces extra-firm nigari tofu, cubed and dry fried
1 bunch broccolli cut into florets
1 cup shiitake mushrooms

Noodles
12 ounces dried soba noodles
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1 small handful of cilantro sprigs, for garnish
1/4 cup toasted sesame seeds, for garnish

Prepare the dressing by combining all of the ingredients except the oils in a food processor (or use a stick blender). Drizzle in the oils. Set aside.

Boil the soba noodles according to the package directions.

Steam the brocolli and the mushrooms (I do this over the boiling noodles for a few minutes). Drop the veggies in an ice water bath when finished steaming.

Dry fry the tofu. (brown it on all sides in a large fry pan with no oil over medium high heat until all sides are golden).

Combine all ingredients in a large bowl and serve. Garnish with sesame seeds and cilantro. Can be served warm or cold.

Number of Servings: 6

Recipe submitted by SparkPeople user P_STARR99.