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Yields1 Serving

 ¼ cup rice vinegar
 ¼ cup soy sauce
 2 tbsp canola oil
 2 tbsp sesame oil
 finely grated zest and juice of 1 lemon
 1 tbsp sugar or honey
 1 tsp grated fresh ginger
 a squirt of hot chile sauce (the red stuff in the squeeze bottle) - optional
 about 1/2 lb. (8 oz.) fresh or dried soba (buckwheat) noodles, or as much as you think you'll need
 about a third of a cucumber, halved and sliced
 a green onion or two, chopped
 half a package of firm tofu
 canola or sesame oil, for cooking
 as much chopped fresh cilantro as you like
 sesame seeds, toasted

To make the dressing, shake all the ingredients up in a jar. If you like, pour some over your slab of tofu and let it sit for a couple hours or up to a couple days. If you want to press it, do it after it comes out of the marinade.


Cook the soba noodles according to package directions, then run them under cold water to cool them down and drain them well. Add the cucumber and green onion, drizzle with about half the dressing, toss and divide among your bowls.


Cut the tofu into about 1" squares (or bite-sized pieces) and heat a drizzle of oil in a skillet set over medium-high heat. Add the tofu and brown on both (or all) sides. Divide the crispy tofu among the bowls, top with cilantro and sesame seeds, and drizzle with extra dressing. Serve immediately.