Creamy spaghetti with chicken and mushrooms
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.
See more
