Ingredients
|
2 packages of soba, ideally cha-soba, but not required
1 firm tofu, cubed into bite-sized pieces and drained One 5-oz package of arugula A few handfuls of shredded carrots Cilantro, finely chopped |
Dressing
4T lime juice, 1-2 limes depending on how juicy they are 3T shoyu 3T honey 4t Japanese vinegar 3t sesame oil 1/2t of red pepper flakes Roasted sesame seeds |
What To Do
Boil water for soba. While this is happening, cube tofu and set it out to drain. Chop cilantro. When the water boils, drop the soba in and cook until al-dente, only about 3 minutes. Drain and cool.
Mix all dressing ingredients. Limes tend to have a lot of variation in terms of juice volume and sour-intensity, so start with one lime, then add the rest of the ingredients. If necessary, adjust honey and shoyu to your taste.
Toss with arugula, shredded carrots, and cilantro. Add the tofu last and toss lightly so it does not get smushed.
Mix all dressing ingredients. Limes tend to have a lot of variation in terms of juice volume and sour-intensity, so start with one lime, then add the rest of the ingredients. If necessary, adjust honey and shoyu to your taste.
Toss with arugula, shredded carrots, and cilantro. Add the tofu last and toss lightly so it does not get smushed.
Notes
- Cha-soba is soba (buckwheat) flavored with green tea powder. I use Hakubaku organic soba, which is available at Nijya, Marukai, most Japanese grocery stores, and sometimes Safeway.
- Soba translates to buckwheat noodles. However, most soba contains wheat flour and buckwheat flour, and therefore, is not gluten-free.
- There is gluten-free 100% buckwheat soba, but it is hard to find. Happy add links if you have a source for this.
- Adapted from SimplyReem, but the original is no longer online.
