Soba Tofu Salad For A Sunny Lunchtime


Slightly adapted from maple spice who in turn adapted it from 101 cookbooks who appearantly had the idea of adding cucumber and spring onion before me. Oh well.

Serves 2:
Cube a block of smoked tofu, put it in a shallow bowl and cover it with grated ginger (a 2 inch piece), zest of one lemon, 1 tbsp cayenne pepper, 1 tbsp sesame oil (optional) and a scant half cup of soy sauce with a dash of lemon juice and maple syrup, oyster sauce or other sweetener. Mix well and leave the tofu to marinate for a bit.

Cook 100g of soba noodles according to package instructions, drain and rinse well under cold water to get rid of the excess starch.

Chop up half a spring onion, throw it in a hot pan together with the tofu (hold back on the marinade, you’ll need it) and wait till the tofu is golden brown. Deglaze the pan with a few spoonfuls of the marinade, adding some water if you need to.

Top the noodles with some diced cucumber, avocado, the tofu and a few sprinkles of sesame seeds, drizzle any leftover marinade over it and you’re good to go.


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