101 Cookbooks Otsu Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of 101 Cookbooks Otsu Salad calories by ingredient
Introduction
This is the best hot day lunch I know! I've adapted the 101 Cookbooks version a bit to make it more accessible, but it's the same in the essentials. (I normally use regular rice vinegar, soy sauce and sesame oil and have good results.) Great source of whole grains and vitamins! This is the best hot day lunch I know! I've adapted the 101 Cookbooks version a bit to make it more accessible, but it's the same in the essentials. (I normally use regular rice vinegar, soy sauce and sesame oil and have good results.) Great source of whole grains and vitamins!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
Directions
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.