Cold Soba Noodles with Miso Tofu and Summer Vegetables
Try this cold soba noodles with miso tofu and summer vegetables recipe
Try this cold soba noodles with miso tofu and summer vegetables recipe
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- sea salt & freshly ground pepper to taste
- 1/3 upextra virgin olive oil
- 3 scallions, thinly sliced
- 1 14- ounce package extra-firm tofu drained
- 2 tablespoons, miso
- 1/3 upunseasoned rice vinegar - i used brown rice vine
- 1 tablespoon sriracha (hot chili sauce)
- 1 tablespoon toasted sesame oil - make sure you get toasted ses
- 1 large carrot peeled and sliced into matchstick sized pie
- 1 zucchini, sliced into matchstick sized pieces
- 1 cucumber, peeled and sliced into matchstick sized
- 2-3 radishes, sliced into matchstick sized pieces
- 1 red bell pepper - sliced into matchstick sized pie
- 8 oz buckwheat soba noodles (japanese-style noodles)
- 1 cup (loosely packed) cilantro leaves with tender stems so this is a must.
- 1 tablespoon black or white sesame seeds
- Carbohydrate 3.29967500372297 g
- Cholesterol 0 mg
- Fat 0.03 g
- Fiber 0.186999995359484 g
- Protein 0.439550000163931 g
- Saturated Fat 0.00534 g
- Serving Size 1 1 recipe (248g)
- Sodium 1.1725000004314 mg
- Sugar 3.11267500836348 g
- Trans Fat 0.00906 g
- Calories 13 calories
Step-by-step
- Preheat oven to 425 degrees.
- Coat a large rimmed baking sheet with cooking spray or brush on some olive oil.
- Drain the tofu and wrap it in some paper towels and gently press out the excess moisture.
- Combine the 2 tablespoons lemon juice, 2 tablespoons miso and the 2 cloves minced garlic in a large bowl, and use a spatula to mix it together.
- Add the tofu squares to the mixture and gently toss to coat.
- Spread the marinated tofu in a single layer on the prepared baking sheet.
- Bake the tofu on the middle rack, turning two or three times during baking, until browned. About 18-20 minutes, or until the tofu is browned on all sides.
- While the miso is baking, wash and slice up the vegetables and set aside.
- In a liquid measuring cup, whisk together the rice vinegar, olive oil, sriracha and toasted sesame oil.
- Throw the matchstick sliced vegetables into a large bowl, top with the dressing and toss to coat. Season with salt and pepper. Set aside.
- Cook the soba noodles in a large pot of salted water, stirring occasionally, until al dente; drain.
- Run noodles under cold water to cool them; drain well and add them to the bowl with the vegetables. Add in the scallions and toss them with noodles.
- Season to taste with salt and pepper.
- Serve up the noodles into individual bowls and top them with the sesame seeds, cilantro stems and warm tofu.
A Summer's Day Delight: Cold Soba Noodles with Miso Tofu and Summer Vegetables
The sun blazes down, the air is thick with the promise of a lazy afternoon. What better way to cool down than with a vibrant, refreshing bowl of cold soba noodles? This recipe isn't just a meal; it's a summer symphony of flavors and textures, a perfect balance of savory and sweet, cool and warm. As a busy professional juggling meetings and deadlines, finding quick and healthy meals is crucial. This recipe fits the bill perfectly - it's ready in under an hour, and the leftovers are just as delicious the next day!
The magic starts with the miso-marinated tofu. Crispy on the outside, soft on the inside, it's a delightful contrast to the cool, slippery noodles. I love how the miso adds a depth of umami that elevates the dish beyond the ordinary. The summer vegetables – vibrant carrots, crisp zucchini, refreshing cucumber, and sweet bell pepper – add a delightful crunch and a burst of color. The matchstick-thin slices ensure that they cook quickly and evenly, keeping their texture bright and appealing. Each bite is a miniature adventure for your taste buds.
I’ve always been a fan of soba noodles; their subtle buckwheat flavor adds a unique earthiness that complements the other ingredients beautifully. The sesame oil and sriracha dressing adds a touch of spice and nutty aroma, tying everything together in a harmonious blend. I like to use brown rice vinegar for a slightly sweeter and more nuanced flavor, but you can use white rice vinegar if you prefer. The toasted sesame seeds sprinkled on top add a delightful final flourish, both visually and in taste.
This recipe is incredibly versatile. Feel free to experiment with different vegetables based on what's in season or what you have on hand. Asparagus, edamame, or even grilled corn would all be fantastic additions. If you're not a fan of tofu, you can easily omit it or substitute it with grilled chicken or shrimp for a protein boost. The beauty of this dish lies in its adaptability; it’s a blank canvas for your culinary creativity. It's the kind of recipe that effortlessly blends health and flavor, making it a perfect weeknight dinner or a light and satisfying lunch.
For me, this dish represents more than just a meal; it’s a moment of self-care in the midst of a hectic schedule. The act of preparing it, from chopping the vegetables to carefully arranging the final garnishes, is a meditative process. It's a way to connect with myself and appreciate the simple pleasures of fresh, wholesome food. This is the kind of recipe I often make for myself after a long day – it's both nourishing and satisfying, leaving me feeling refreshed and ready to take on whatever the next day brings. It is also great for those hot summer days and gives you great leftovers.
So, gather your favorite summer vegetables, grab a bag of soba noodles, and get ready to create a culinary masterpiece. This cold soba noodle salad is more than just a dish; it’s a celebration of flavor, freshness, and the simple joys of summer.
