I absolutely love this salad, it's based on Heidi Swanson's Otsu salad and this is the 4th variation I've made! When I first made this I followed the recipe as is but didn't like the cucumber or spring onions with it too much. So the second time I just had it with avocado figuring it's cool creaminess would go so well with the spicy dressing. Then I had the idea of marinating tofu in the yummy dressing and found it to be the best tofu I have ever had - and I stand by that!
So this time I thought I would bring both of those dishes together and this is now perfection for me. Nice and spicy with the avocado providing just enough cooling and that marinated tofu - drool! Like last time the recipe for the dressing/marinade here makes a lot, more than you need for a couple salads but it keeps in the fridge nicely :)
Spicy Ginger Tofu, Soba Noodle and Avocado Salad
Dressing and Marinade:
Zest of 1 lemon
35g of peeled fresh ginger
1 Tbsp caster sugar
3/4 tsp cayenne pepper
1 Tbsp fresh lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce
2 Tbsp vegetable oil
2 Tbsp sesame oil
Grate the ginger finely and add to a bowl with the lemon zest. Whisk in the sesame and veg oils then slowly whisk in the lemon juice and rice vinegar. Whisk in the rest.
Soba Noodle Salad: serves 2
115g dry weight soba noodles
125g firm tofu
1 hass avocado, sliced or diced
2 tsp black sesame seeds, or regular sesame seeds lightly toasted.
Cut the tofu into 8 thin triangles, or whatever size you like and press in some paper towels to remove most of the excess water. Place in a shallow bowl then pour over the marinade and let sit for 15 minutes, flip them over once. Cook the soba noodles according to package directions then drain well and rinse under cold water until cool. Set aside to drain well. Heat up a non stick frying pan then add the tofu, there is no need to add oil as it's in the marinade. Fry until deep golden brown then flip over and repeat. Once golden on both sides take a small teaspoon of the marinade and spoon over each segment and let it sizzle away, it should get glossy and slightly caramelized around the edges. Toss the cold noodles with about 2 Tbsp of the dressing (whisk before measuring) and place on plates. Top with the sliced or diced avocado and tofu. Spoon about 1 Tbsp more dressing per plate over top the avocado and noodles then sprinkle on the sesame seeds. Place leftover dressing in the fridge for future use.
|Another option is to pan grill the tofu like I've done here.|