cold soba noodles with miso tofu and summer vegetables
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 1/3 cup extra virgin olive oil
- sea salt & freshly ground pepper to taste
- 3 scallions, thinly sliced
- 1 14- ounce package extra-firm tofu drained
- 2 tablespoons, miso
- 1 tablespoon sriracha (hot chili sauce)
- 1 tablespoon toasted sesame oil - make sure you get toasted ses
- 1 large carrot peeled and sliced into matchstick sized pie
- 1 zucchini, sliced into matchstick sized pieces
- 1 cucumber, peeled and sliced into matchstick sized
- 2-3 radishes, sliced into matchstick sized pieces
- 1 red bell pepper - sliced into matchstick sized pie
- 8 oz buckwheat soba noodles (japanese-style noodles)
- 1 cup (loosely packed) cilantro leaves with tender stems so this is a must.
- 1 tablespoon black or white sesame seeds
- 1/3 cup unseasoned rice vinegar - i used brown rice vinega
- Carbohydrate 3.29967500372297 g
- Cholesterol 0 mg
- Fat 34.4300000290801 g
- Fiber 0.186999995359484 g
- Protein 0.439550000163931 g
- Saturated Fat 4.75529200401537 g
- Serving Size 1 1 recipe (282g)
- Sodium 1.860500001013 mg
- Sugar 3.11267500836348 g
- Trans Fat 0.940612000787493 g
- Calories 317 calories
Preheat oven to 425 degrees.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.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.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.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.Spread the marinated tofu in a single layer on the prepared baking sheet.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.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.While the miso is baking, wash and slice up the vegetables and set aside.In a liquid measuring cup, whisk together the rice vinegar, olive oil, sriracha and toasted sesame oil.Throw the matchstick sliced vegetables into a large bowl, top with the dressing and toss to coat. Season with salt and pepper. Set aside.Cook the soba noodles in a large pot of salted water, stirring occasionally, until al dente; drain.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.Season to taste with salt and pepper.Serve up the noodles into individual bowls and top them with the sesame seeds, cilantro stems and warm tofu.Tip: Store the tofu separate from the noodles, so they don't get soggy.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.
