For when you want something clean and healthy, but still filling and nourishing. This dish is adaptable to whatever vegetables you have on hand. The vegetables are just cooked enough so they retain a bit of a bite, contrasting in texture with the soft soba noodles. Everything is tossed in a flavor bomb of a dressing made with soy sauce, ginger, lime, and garlic. Tofu is encrusted with cornmeal or corn grits, which is then lightly fried, and provides a delicious side of protein to make it a complete meal.
- 4 ounces soba noodles
- 2-3 slices tofu
- 1 bunch of scallions, thinly sliced, green parts separated
- 1 tsp minced ginger plus 1 tsp grated ginger
- mixed vegetables (I used 1/2 red onion, thinly slice; 2 carrots, sliced into rounds; handful of green beans, cut in half or thirds)
- cornmeal or corn grits
- 2 limes, juiced
- 2 tbsp soy sauce
- 2 small garlic cloves, one grated and one minced
- pinch of sugar
- 2 handfuls cilantro, roughly chopped
- 2 tbsp extra-virgin olive oil, plus 1/4 cup extra virgin olive oil
- salt and pepper
- 1/2 tsp sesame oil (optional)
1. Cook soba noodles in a pot of boiling water according to package instructions. Drain and rinse under cold water until no longer warm. Set aside.
2. Heat 2 tbsp extra-virgin olive oil and sesame oil (if using) in a skillet over medium heat. Add the minced ginger, minced garlic, and white scallion parts, and cook for 1 minute, stirring consistently. Add the mixed vegetables, season everything with salt and pepper, and cook until vegetables are crisp-tender, about 4 minutes. Set the vegetables aside to cool.
3. Toss the tofu slices with a good amount of the corn meal or corn grits so that they are fully coated. Fry in the pan over medium heat until golden.
4. Make the dressing by mixing the 1/4 cup of extra-virgin olive oil, grated garlic clove, grated ginger, and sugar. Season with salt.
5. Combine the soba noodles and the vegetables. Toss everything with the dressing. Top with cilantro and remaining scallions, and add the tofu.