We eat a lot of soba noodles in the summertime and this recipe would be particularly good with garden tomatoes but it was a perfect light dinner even late in the winter. I love adding baked tofu to a lot of meals and the sauce for these noodles and my usual baked tofu went so well together they just got mixed into one big dish. Clara eats this meal faster and more vigorously than any other. My daddy even stopped by for some and loved it. Whilst I'm on my Moosewood kick....Even more Moosewood lovin'. Both of these dishes come from the Cooking for Health Cookbook.
Japanese Noodles with Tomatoes and Cucumber
8oz Soba Noodles 2T Dark Sesame Oil 2T Shoyu or Soy sauce 1T Extra Virgin Olive Oil 2C Diced Fresh Tomatoes 1/4C Finely Chopped Scallions 1 Cucumber, grated with a vegetable peeler into long ribbons
1. Bring a large pot of salted water to a boil, add noodles and cook until al dente, about 5mins. (dont overcook them.) 2. In a lovely serving bowl, stir together sesame oil, soy sauce, olive oil, tomatoes, scallions and cucumber. 3. Add cooked noodles and baked tofu and toss well. Sprinkle with black pepper.
1cake extra firm Tofu 2T Dark Sesame Oil 2T Shoyu or Soy Sauce 2T Ketchup
1. Cut tofu into 1/2 inch cubes and place in an un-oiled baking dish. (Large enough for the tofu to be in a single layer. 2. Stir sesame oil, soy sauce and ketchup with the tofu turning to coat. 3. Cook at 400* for 30-40 minutes uncovered.