2020-08-13 / test@t

Asian Buckwheat Tofu Salad

In Asia, lettuce is not the most common form of food. But in Japan, salads are very popular. This one - with buckwheat soba noodles - is especially popular.

Ingredients

200 g buckwheat noodles
100 g hard tofu
1 long cucumber
zest of 1 lemon
1 tbsp. l. lemon juice
2 cm fresh ginger root
2-3 stalks of green onions
50 ml rice vinegar
3-4 st. l. soy sauce
5 tbsp. l. vegetable oil
1 tbsp. l. dark sesame oil
1 st. l. Teddy bear
salt

STEP-BY-STEP COOKING RECIPE

Step 1

For dressing, peel and chop the ginger, put it in a blender. Add lemon zest and juice, vinegar, soy sauce, honey and salt, whisk in a puree.

Step 2

Without turning off the engine, pour in 2 tbsp. l. vegetable and all sesame oil.

Step 3

Peel the cucumber, cut it in half lengthwise, remove the seeds with a spoon. Cut the cucumber into thin slices. Chop green onions thinly.

Step 4

Cut the tofu into 1 cm cubes and pat dry with paper towels. Heat a large non-stick skillet, add tofu and stir fry to evaporate all water; pour in the remaining 2 tbsp. l. butter and fry, stirring occasionally, for 2 minutes. Remove on a paper towel and drain off excess fat.

Step 5

Cook the noodles according to the instructions on the package in a large amount of boiling salted water, discard in a colander, rinse with cold water and pat dry. Don't overcook! In a large bowl, combine the noodles, green onions, cucumber and dressing, toss, place in bowls with fried tofu on top. Serve immediately.

Cooking time

30m

Servings

Catalog

Asian Buckwheat Tofu Salad

STEP-BY-STEP COOKING RECIPE

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