By Ebenezer Obiri
Bring a large pot of water to a boil and add a pinch of salt. Add the soba noodles and cook according to the package instructions, usually about 6-8 minutes, until tender. Drain and rinse the noodles thoroughly under cold water to stop the cooking process and remove excess starch. Set aside.
While the noodles are cooking, prepare the dressing. In a medium bowl, whisk together the tahini, soy sauce, rice vinegar, and 1/4 cup of water until smooth. Adjust the consistency with more water if necessary, then season with salt and pepper to taste.
Thinly slice the cucumber and chop the scallions. Set them aside for later.
Cut the silken tofu into bite-sized cubes. Be gentle as silken tofu is very delicate.
In a large mixing bowl, combine the cold soba noodles with the tofu cubes, sliced cucumber, and half of the chopped scallions. Pour the tahini dressing over the top and gently toss everything together until well-coated.
Transfer the soba noodle salad to serving bowls. Garnish with the remaining scallions and a generous sprinkle of toasted sesame seeds.
Serve immediately as a refreshing cold salad or store in the fridge until ready to eat.
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This Cold Dishes Vegetarian Asian Salads recipe is ready in 25 minutes and features Soba noodles, Silken tofu, Tahini (sesame paste) and other delicious ingredients. Contains 350 calories total.
Bring a large pot of water to a boil and add a pinch of salt. Add the soba noodles and cook according to the package instructions, usually about 6-8 minutes, until tender. Drain and rinse the noodles thoroughly under cold water to stop the cooking process and remove excess starch. Set aside.
While the noodles are cooking, prepare the dressing. In a medium bowl, whisk together the tahini, soy sauce, rice vinegar, and 1/4 cup of water until smooth. Adjust the consistency with more water if necessary, then season with salt and pepper to taste.
Thinly slice the cucumber and chop the scallions. Set them aside for later.
Cut the silken tofu into bite-sized cubes. Be gentle as silken tofu is very delicate.
In a large mixing bowl, combine the cold soba noodles with the tofu cubes, sliced cucumber, and half of the chopped scallions. Pour the tahini dressing over the top and gently toss everything together until well-coated.
Transfer the soba noodle salad to serving bowls. Garnish with the remaining scallions and a generous sprinkle of toasted sesame seeds.
Serve immediately as a refreshing cold salad or store in the fridge until ready to eat.
Calories per Serving: 350
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