Soba Noodle Salad I

Description

See Ginger-Sesame Dressing, or you can use your own favourite dressing.

Ingredients

• 8 oz. portion frozen soba noodles, thawed and softened in boiling water and rinse in cold running water (or equivalent dry soba noodles, cooked according to package instructions)
• ⅕ block (3 oz) firm tofu, cut to ½" cubes (we make more tofu)
• 2 tbsp canola oil
• 1 tbsp chopped cilantro
• 1 scallion, green and white part, cleaned and thinly sliced
• ½ cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons
• sprinkle sesame seeds + cilantro sprigs for garnish

Procedures

1. Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated.
2. Add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy; beware of possible splattering.
3. Drain over paper towels.
4. In a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber and 2 – 3 oz dressing, toss well.
5. Arrange salad in center of large plate and top with fried tofu.
6. Garnish with sesame seeds and cilantro sprigs.