Thursday, July 23, 2015

Gingery Cold Tofu Noodles



Chilled salads and other dishes are perfect for the warmer weather, and this Japanese inspired noodle dish will certainly deliver all the delicious flavor you could ask for all while cooling you down in the summer heat.
Tofu does not need to be cooked, and is actually quite tasty in its raw form.  Try it with any of your favorite seasonings, from Indian, to Italian, from Mexican to Moroccan!  My personal preference is to marinate it in a simple Japanese-style ginger-soy sauce, which absorbs into the tofu and becomes a parcel of deliciousness.   When served over chilled noodles, it is a perfect, cooling summer dish: light, cool, and full of flavor.

Any density of tofu will work with this recipe.  I usually use soft, or silken tofu that I buy in a bucket at a Chinese market.  Chinese tofu is usually cut into smaller pieces than the large blocks you can get at a standard grocery store, and also has a stronger soybean flavor.  If you are not a fan of the soybean flavor, use a western variety.  




For 4 servings

  • 1 block soft tofu
  • 2 inch knob ginger, grated
  • 2 scallions, chopped
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon brown sugar
  • Noodles such as somen, rice vermicelli or sweet potato noodles.
  • Water for boiling.

Garnish:

  • strips of nori
  • sesame seeds

  1. Cut tofu into small cubes.
  2. In a large bowl combine tofu, grated ginger, scallions, soy sauce, water and sugar. Toss so that everything is coated.
  3. Allow to marinate in the refrigerator for a least half an hour.  *The longer you marinate, the more intense the ginger becomes.
  4. In a large pot, boil water and add the noodles of your choice. 
  5. Once cooked, drain and rinse with cold water.  This not only cools them down, but also stops them from cooking any further. 
  6. In a shallow serving bowl or plate, add a small amount of noodles and tofu. 
  7. Garnish with nori strips and sesame seeds.

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