A few weeks ago, I was pampered by a Culinista from The Dish’s Dish and since that food-filled week, not a day has gone by that I haven’t had a craving for Kate’s Sesame Soba Noodles with Spinach and Tofu. I know what you’re thinking…Usually a comfort food kinda girl, I too was surprised that this healthy, delicious lunch would leave me wishing I could afford to have Kate cook for me every week! I adapted a recipe so you can indulge during those weeks when you have to brown bag it. (Don’t worry; your secret is safe with me.)
Tofu & Soba Noodles with Lemon Ginger Dressing
For the dressing:
1 lemon zested
1 inch section of ginger peeled and grated
1 tblsp honey
3/4 tsp cayenne pepper
1 tblsp fresh squeezed lemon juice
1/4 cup rice vinegar
1/3 cup soy sauce
3 tlbsp grape zeed oil (or olive oil)
1 tbps sesame oil
3/4 bag of spinach (or however much you like)
12 ounces extra-firm tofu
1/4 cup toasted sesame seeds
12 ounces dried whole wheat soba noodles
1 tblsp grape seed oil (or olive oil)
Combine all the ingredients for the dressing except for the oil. You can do this in a blender or by hand. Slowly drizzle in the oils while whisking or blending until everything is combined.
Bring a pot of water to boil and cook the soba noodles until tender. Drain.
Drain the tofu while the noodles cook, pat until very dry and cut into 1 inch cubes. Heat a nonstick (very important!) frying pan over medium high and add cooking oil. Cook the tofu in a single layer until firm and golden brown on all sides. Remove tofu and put in a large bowl.
In the same pan as the tofu, add a tblsp. of oil and wilt the spinach until cooked through. Add to bowl with the tofu.
Add the soba noddles with 2/3 cups of the dressing and the sesame seeds to the tofu and spinach and toss all together. *Makes 4 servings and is easily reheated in the microwave.
*Adapted many times over from Heidi Swanson, Culture & Cuisine Magazine & Pomelo Restaurant[print_link] [email_link]