Tofu & Soba with Lemon Ginger Dressing

When I returned home from work yesterday, I was totally starving. It was a long day for me at work, and I ended up skipping lunch because of that. I knew that I needed to have something in my tummy as quickly as possible, or else I'd end up cleaning out the oh-so-many bars of dark chocolate in my pantry. I set myself a challenge - dinner within 15 mins. On weekday nights like this, the usual answer to my growling tummy will certainly be Japanese Soba Noodles. Last night was not an exception. 

What was different was that I did shake things up a little by trying out a new Soba recipe that I stumbled upon on Steamy Kitchen's blog. I am really glad I tried this recipe - it was scrumdidilyumpshus! I made some small changes to the original recipe, but I still have Jaden to thank for posting this awesome recipe on her blog. Mr FTC and I cleaned out what was meant to be for 4 persons. We can be really piggish sometimes (or perhaps most of the time)?

One of  my goals for 2011 is to explore new menu options and recipes. Since the start of the year, I have challenged myself to add variety to the meals that I prepare. By taking part in the Cookbook Challenge 2011 and reading more food blogs, I have found myself making dishes that I never would have made last year. Despite this goal, I still find myself making humble bowls of Soba for an easy weeknight dinner at least twice weekly. Mr FTC and I really enjoy having Soba for dinner because it is fast, simple, healthy and tasty. While I cannot quit cooking Soba for dinner, I am resolved to try new Soba recipes!

About Soba Noodles

Soba noodles are traditional Japanese noodles made of buckwheat flour. In Japan, it is a common dish during new year as it is a symbol of longevity. They are almost as thick as spaghetti, and can be eaten hot or cold. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. While it may be a new year dish, Japanese love their soba, and have them throughout the year. Soba noodles can usually be found in its dried form in supermarkets and asian specialty stores. 


Since it is made of buckwheat flour, It is a nutritious noodles substitute for people with gluten intolerance. However, do note that not all soba noodles are gluten-free. To my friends who are on a gluten-free diet, do be reminded to read the ingredients:) Different brands have different buckwheat content, and many brands actually use wheat flour as a binding agent. Noodles with higher buckwheat flour content will be darker in colour (and will usually be more expensive too). The 100% buckwheat noodles that I use is shown below. It's called 'Nishin Jyuwari Soba'. It cost about A$5.60 per 200g. If you are living in Melbourne, Asian grocers with a wide range of Japanese products should stock this. I will usually get mine from Fuji Mart (near Prahran Market) or Great Eastern (on Russell Street). 

Nishin Jyuwari Soba
100% Buckwheat Noodles 

Tofu & Soba with Lemon Ginger Dressing

Adapted from Jaden of Steamy Kitchen 

(who adapted from Heidi Swanson www.101cookbooks.com who adapted it from Culture & Cuisine Magazine who got it from Pomelo Restaurant)

Ingredients: 

• 300g dried Soba noodles
• 1 tbsp sesame oil
• 250g firm tofu 
• 1/4 cup toasted sesame seeds
• 1 green onion, chopped

Dressing:

• Grated zest of 1 lemon
• 1 inch section of ginger, peeled and grated
• 1 tbsp honey
• 1 tsp chili powder
• 1 tbsp freshly squeezed lemon juice
• 1/4 cup rice vinegar
• 1/3 cup Tamari Soy (or soy sauce)
• 2 tbsp extra virgin olive oil
• 1.5 tbsp sesame oil

Directions:

1. Bring a large pot of water to a boil.
2. While the water is boiling, combine all the ingredients except for oil in a food processor. Alternatively, you can mix the ingredients in a bowl just like I did. Slowly drizzle in the oil into the mixture.
3. Cook the Soba noodles according to package instructions, and drain.
4. While the Soba noodles are cooking, drain the tofu, pat dry and cut into cubes. Heat a non-stick frying pan with sesame oil over medium heat, and cook tofu until all sides are golden brown. 
5. In a large mixing bowl, toss the soba noodles, sesame seeds, dressing, and tofu together. Mix well.
6. Serve in bowl, and top with some chopped green onions. Enjoy!

Serves 4 

For other healthy recipes, check out Slightly Indulgent Tuesday. 

For other gluten-free ideas, check out Gluten Free Wednesday.