“Home is where peace is” is what I like to say. After a week in Dallas attending family functions, I was much relieved to be back home. Not that I am complaining but nothing can beat the feeling of being at home. The next day what my body wanted was fresh home cooked hot meal. I would have gone for something Indian but I wanted something quick and filling and this recipe meets the criteria to the point. Quick, healthy, warm. So if you are short on time but want to enjoy full meal. You should give this dish a try. There are already numerous ways of making soba noodles out there but this is one of my favorite. Heidi’s way is super simple and tasty.
- ½ inch cube fresh ginger, peeled and grated
- 1 tsp honey
- ½ tsp red chili powder
- salt to taste
- 2 tsp freshly squeezed lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 6 ounces dried soba noodles
- 6 ounce extra firm tofu, cut in pieces
- 3 green onions, thinly sliced
- 1 tsp sesame seeds
- Cook soba noodles in plenty of boiling water as package directions. Rinse them under cold water and set them aside.
- Pat dry tofu and cut in rectangular shape. Heat a skillet over medium- high flame. Add little sesame seed oil and layer the tofu pieces on the skillet. Don't overcrowd them. Once they get nice and brown, flip them and repeat. Keep the crispy tofu pieces aside.
- For dressing, mix ginger, honey, red chili powder, salt, lemon juice, vinegar, olive oil, sesame seed oil in a bowl and mix vigorously.
- To the noodles, add dressing, tofu pieces, green onions. Mix it all really well. Taste and adjust seasoning if needed. Sprinkle sesame seeds and serve.
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