Otsu

This is one of those recipes that the cookbook falls open to, that I've made so many times I've stopped measuring everything and just go by feel, and that I probably don't go a week with out making.  

The flavor is spicy, salty, sweet, and sour all at the same time thanks to the cayenne pepper, soy sauce, honey, and vinegar in the dressing.  I added julienned carrots to the original recipe because I love the color and crunch they add.

(adapted from Super Natural Cooking by Heidi Swanson)

Dressing:

grated zest of 1 lemon

1-inch cube fresh ginger, peeled and finely chopped

1 tablespoon honey

1/2 teaspoons cayenne

1 tbsp lemon juice

1/4 cup rice vinegar

1/3 cup soy sauce

3 tbsp sesame oil

Noodles:

12 oz dried soba noodles

12 oz extra firm nigari tofu

1/4 cup choped fresh cilantro

3 green onions, thinly sliced

1/2 English cucumber, seeded and diced

1 medium carrot, julienned

1/4 cup toasted sesame seeds

To make dressing: 

Combine all ingredients in a blender, and blend until smooth.

To make the noodles:

Cook the soba in rapidly boiling salted water according to package directions.

Drain and rinse with cold water

While pasta is cooking, cut the tofu into 1/2" by 1" rectangles that are about 1/2" thick.

Cook in a nonstick skillet over medium-high heat until golden brown on all sides, tossing gently once or twice.

In a large bowl, combine the noodles, cilantro, green onions, cucumber, carrot, and about 2/3 cup dressing and toss until well combined.  

Add the tofu and toss again gently.  

Sprinkle sesame seeds over the top.