OTSU

OTSU image

Yield 4-6 servings

Number Of Ingredients 17

Ginger-Sesame Dressing:
zest of 1 lemon
Thumb-sized piece of fresh cleaned ginger, thinly sliced
1 T. granulated sugar
3/4 t. cayenne
1T. fresh lemon juice
1/4 cup seasoned rice vinegar (or 1/4 cup UNseasoned + 3/4 t. salt)
1/3 cup soy sauce
2 T. canola oil
2 T. pure sesame oil
Soba Noodle Salad:
300grams dry soba noodles, made of buckwheat
1 block firm tofu, cut to 1/2" cubes
2 T. canola oil
2 scallion, green and white part, cleaned and thinly sliced
1 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons
Sesame seeds for optional garnish

Steps:

For dressing: In a food processor, combine lemon zest, ginger, sugar, cayenne, and salt and process to a smooth puree; add lemon juice, rice vinegar and soy sauce. Blend well. Slowly add canola oil and sesame oil until well combined. For noodle salad: Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated; add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy; beware of possible splattering; drain over paper towels; in a large mixing bowl combine drained soba noodles, scallions, cucumber and dressing, toss well; arrange salad in center of large plate and top with fried tofu. Garnish with sesame seeds.