Ginger Soba Noodles

12 oz / 340 g dried soba noodles

Ginger Dressing:

1 tablespoon freshly grated fresh ginger
1 teaspoon toasted sesame oil
zest and juice of 1/2 a lemon
1/2 cup / 2.5 oz / 70 g chopped white onion
1 teaspoon mirin (optional)
2 teaspoons brown sugar or honey
1/2 teaspoon salt, plus more to taste
3 tablespoons brown rice vinegar
1 celery stalk, strings removed, then chopped
1/3 cup / 80 sunflower oil or untoasted sesame oil

3 tablespoons of chopped tarragon, plus more to taste

a few big handfuls of cubed tofu, pan-fried or baked until golden

1/3 cup + toasted squash seeds, pumpkin seeds, walnuts, or sesame seeds

Cook the soba noodles in well salted water, drain, rinse under cold water, and shake off as much of the water as possible.

In the meantime, make the dressing by combining the ginger, toasted sesame oil, lemon zest and juice, onion, mirin, sugar, salt, vinegar, celery, and sunflower oil in a food processor. Blend until very smooth, then press aggressively through a strainer. Taste and tweak a bit if needed – the dressing should have a bit of bite, and an edge. It’ll hit the pasta and you want it to be able to cut the starchiness. Set the dressing aside.

In a large bowl, toss the soba noodles with most of the tarragon, the tofu, most of the squash seeds/nuts, and about 2/3 of the dressing. Really get in there and toss well. Add more dressing if needed (I use all of it), and season again until the noodles are to your liking. It’s nice to serve this with a few wedges of lemon on the side, or a bit of brown rice vinegar. Finish with the remaining tarragon and seeds.

Source:  http://www.101cookbooks.com/archives/ginger-soba-noodles-recipe.html

Broiled Tofu with Miso Glaze and Asparagus

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

  • 4 tablespoons white miso (or Korean miso)
  • 2 tablespoons gochujang (Korean red pepper paste)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 teaspoons fresh grated ginger
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • 1/2 cup water
  • 1 (19-ounce) package of firm tofu, drained
  • 1 tablespoon canola
  • 1 bunch asparagus, tough ends trimmed
  • 2 tablespoons sesame seeds

Procedures

  1. Heat miso, gochujang, apple cider vinegar, honey, ginger, garlic, and water in a medium saucepan over medium-low heat. Stir occasionally and cook until mixture reduces to a thick glaze, 10 to 15 minutes.
  2. Bring a large pot of salted water to a boil. Meanwhile, dry tofu, wrap in paper towels, and weigh down with a plate. After 10 minutes, discard paper towels, cut tofu into 2-inch by 1-inch pieces. Toss with canola oil on a foil lined baking sheet.
  3. Arrange top oven rack to 6 inches below the heating element and preheat broiler to high. Set the baking sheet under the broiler and cook until tofu pieces are lightly browned on top, 3 to 4 minutes. Flip the pieces and brown lightly on the other side, another 3 to 4 minutes. Remove baking sheet from the oven.
  4. Brush the tofu pieces on both sides with the miso glaze. Set back underneath the broiler and cook until glaze has browned, 2 to 3 minutes a side.
  5. Add asparagus to the boiling water and cook until bright green and tender, about 3 minutes. Drain asparagus.
  6. Divide the tofu and asparagus between four plates. Drizzle any extra of the glaze over the asparagus. Sprinkle with sesame seeds and serve.

Source:  http://www.seriouseats.com/recipes/2013/06/broiled-tofu-miso-glaze-asparagus-recipe.html

Black Pepper Tofu

Ingredients

serves 4 servings, active time 30 minutes, total time 50 minutes

  • 1 3/4 pounds firm tofu, cut into large (1-inch square) cubes and well-dried with paper towels
  • Cornstarch to dust the tofu
  • 3 tablespoons neutral oil
  • 4 tablespoons butter
  • 8-12 shallots (12 ounces in total), thinly sliced
  • 4 fresh red chiles, thinly sliced, or less to taste
  • 12 cloves garlic, roughly chopped
  • 3 tablespoons chopped fresh ginger
  • 3 tablespoons sweet soy sauce (kecap manis)
  • 3 tablespoons light soy sauce
  • 4 tablespoons dark soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
  • 16 small and thin green onions, sliced or shredded
  • Cooked white rice for serving

Procedures

  1. In a large bowl, sprinkle the tofu with the cornstarch and toss well to lightly coat.
  2. Heat the oil a large (12-inch) skillet over medium-high heat until almost smoking. Add the cubes of tofu and cook, turning the pieces occasionally, until golden and crisp all over. Transfer to a sheet pan lines with paper towels and set aside.
  3. Wipe out the skillet with a paper towl and add 3 tablespoons of the butter. Heat the skillet over medium until the foam subsides, then add the shallots, chiles, garlic, and ginger. Cook, stirring often, until completely soft.
  4. Add the soy sauces to the skillet, along with the sugar and peppercorns. Stir until the sugar is dissolved, then add the tofu back to the skillet and stir to coat it well. Taste for a balance of sweet and spicy, adding sugar or more peppercorns as needed (keep in mind the sauce is meant to be very intense and may well be salty).
  5. Add the remaining tablespoon of butter and turn off the heat. Stir well until the butter is just melted into the sauce (it should make it somewhat shiny). Add the scallions and stir, then serve with white rice.

Source: http://www.seriouseats.com/recipes/2012/03/black-pepper-tofu-recipe.htm

Pan-Fried Tofu with Dark Sweet Soy Sauce

Ingredients

  • 2 tablespoons Chinese dark soy sauce
  • 2 tablespoons honey
  • 1 teaspoon rice vinegar
  • 1 teaspoon sambal oelek (chili garlic hot sauce)
  • one 14-ounce block firm tofu
  • 2 tablespoons canola oil
  • 1 tablespoon minced garlic
  • 1 serrano, stemmed, seeded, and sliced
  • 1 scallion, chopped

Procedures

1

Mix together the soy sauce, honey, rice vinegar, and sambal oelek in a medium-sized bowl. Set aside.

2

Cut the tofu into ½-inch thick slices, which are approximately 3-inches long. Dry the tofu pieces on paper towels.

3

Place a large saute pan or wok over high heat. When smoking, add just enough of the canola oil to coat the bottom of the pan. Add as many of the tofu slices as will fit in one layer. Cook until tofu is browned on the bottom, two to three minutes. Flip the pieces with a pair of tongs, and brown on the other side, about two minutes. When done, drain the tofu pieces on paper towels. Repeat process with remaining tofu pieces, adding more oil if necessary.

4

Pour off all but 1 teaspoon of the canola oil, and turn the heat down to medium. Add garlic and cook until fragrant, about 15 seconds. Pour in the soy sauce mixture, and cook until it thickens slightly, about 30 seconds. Turn off the heat.

5

Divide the tofu between two plates, and pour half of the sauce over each. Garnish with the chopped serrano and scallion.

Cumin-spiked Tofu

12 ounces extra-firm organic tofu

1 teaspoon ground cumin
1 tablespoon garam masala spice blend
6 medium cloves garlic, crushed then chopped
3 tablespoons olive oil
1/4 teaspoon fine grain sea salt
1 tablespoon lemon juice, freshly squeezed
1 7 or 8-ounce container of Greek yogurt

Unwrap the tofu. Dry it off by patting and pressing with a few paper towels. Cut the tofu into slabs roughly the size of a business card, with the thickness of a pencil.

In a wide, shallow rimmed dish (a tart pan or pie dish works great) whisk together all the remaining ingredients. Place the tofu in the marinade in a single layer and gently coat the tofu with the yogurt. Cover and refrigerate for (at least) a few hours. I sometimes leave it marinating for a few days, cooking the tofu when needed.

In a grill pan, or on a grill, cook the tofu (retaining some of the yogurt slather on each piece) over medium heat until the tofu is cooked through and the surface of the tofu has nice color. Flip once along the way. If the pan/grill is too hot the outside of the tofu will overcook before the inside is hot, so be mindful of this.

Source: http://www.101cookbooks.com/archives/cuminspiked-tofu-recipe.html