I've had this a couple times now, and each time it has been slightly different. Once I was out of cilantro, but didn't feel like anything was missing since the dressing is so flavorful. Another time I forgot to use tofu, and realized that it does not play an important role in the dish. Feel free to leave it out and save yourself a step by not having to fry cubes of tofu. You can also play around with the vegetables used. Last time I made this, I added extra napa cabbage and edamame since I was trying to use them up.
Recipe from Andrea
Serves 3 to 4
10 ounces (285 grams) soba noodles
1 tablespoon sesame oil*
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon hoisin sauce
3 tablespoons olive oil, plus extra for frying tofu (if using)
6 ounces (170 grams) tofu, lightly pressed and cubed (optional)
1 carrot, thinly sliced or julienned
4 green onions, thinly sliced
1/2 cup thinly sliced napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/2 cup shelled edamame, thawed if frozen
1/2 cup chopped fresh cilantro leaves
*I use a sesame chili oil. If you don't have this, mix some chili paste into the dressing to add a little kick.
In a pot, bring water to boil and cook the soba noodles until done (about 5 minutes). When cooked, drain and rinse with cold water. Set Aside.
If using tofu, heat some oil in a pan and fry tofu until golden on each side. Set Aside.
In a large bowl, whisk together the sesame oil, vinegar, soy sauce, hoisin sauce, and olive oil. Add the vegetables, noodles, and tofu and mix well. Serve at room temperature or cold.
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