2 teaspoons extra-virgin olive oil, plus a bit more for the tofu
16 ounces extra-firm tofu, drained and patted dry
3 medium cloves garlic
scant 3/4 teaspoon fine grain sea salt
3 small serrano peppers, minced
1 bunch (about four handfuls)of cilantro, stems trimmed
1 teaspoon natural cane sugar (or brown sugar)
2 teaspoons fresh lime juice
3/4 cup extra virgin olive oil
Instructions
Bring a large pot of water to a boil. Salt
generously, then cook the soba noodles per package
instructions, being mindful to not overcook them.
Drain, run under cold water for a minute, shake of
as much extra water as possible, then toss well
with the olive oil. Gently work the olive oil
through the noodles. Place the soba in a large
plastic bag and refrigerate overnight, or until
you're ready to use them - up to a few days.
Make the dressing using a mortar and pestle OR a
food processor. I used the m&p which takes a while
(and provides quite the arm workout), but I prefer
the end result. Pound the garlic and salt into a
paste, then work in the shallots one at a time,
then the peppers. Then the cilantro a handful at a
time. The mixture should be quite smooth. Add the
sugar, then the lime juice before stirring in the
olive oil a bit at a time. Taste and adjust the
flavors if need be - more salt, sugar, lime juice,
etc. using the processor? Just blend it all
together, then tweak the flavors a bit if needed.
Cut the tofu into slabs (see photo), rub gently with
olive oil and place on a medium-hot grill. Cook
until golden brown on one side, flip, and grill the
other side as well.
To assemble, toss the soba noodles with a good
amount of the dressing, reserving enough to drizzle
generously on top of the tofu. Place the tofu on top
of the noodles, and drizzle with more dressing.
Originally Submitted
8/14/2014
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