This gingery recipe combines soba (buckwheat-flour noodles) with diced tofu and crunchy watercress in a vinegar–and–sesame oil dressing. To keep the dish from getting watery, drain the tofu well before tossing it with the soba.
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One 14-ounce block firm tofu, drained and cut into 1/2-inch dice
Spread the diced tofu on a paper towel–lined plate to drain for 20 minutes.
Meanwhile, in a large pot of boiling water, cook the soba noodles until tender, about 5 minutes. Drain and rinse under cold water until cool; drain again. Transfer the noodles to a large bowl and toss with 2 teaspoons of the vegetable oil.
In a small, heatproof bowl, combine the scallions with the ginger, sesame seeds and salt. In a small saucepan, heat the remaining 3 tablespoons plus 1 teaspoon of vegetable oil over moderately high heat until shimmering. Pour the hot oil over the scallion mixture. Stir in the rice vinegar and sesame oil. Pour the dressing over the noodles and toss to coat. Add the tofu and watercress, toss gently and serve.
Vibrant, crisp Riesling.
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