300 g package buckwheat soba noodles (look for 100% buckwheat if you have gluten allergies)
2 cups colourful julienned vegetables, including carrots, red pepper. cabbage, and snowpeas, resting in ice water to stay crisp
1/4 cup rice vinegar
2 tbsp soy sauce
2 tbsp mirin (sweet cooking wine)
1 tsp fresh ginger, peeled and minced
1/2 tsp sesame oil
Crispy Tofu Ingredients
1 16 oz pkg firm tofu, cut into 8 even pieces.
1/2 cup vegetable oil
3 to 4 tbsp cornstarch (or rice flour)
1/3 cup panko (Japanese bread crumbs) (look for gluten-free ones if you have allergies)
2 green onions, finely chopped
2 tsp toasted sesame seeds
1 tsp tamari or soy sauce (look for gluten-free if you have allergies)
In a medium pot of salted boiling water, cook the noodles following the directions on the package, approx. 5 to 6 minutes. Drain in a colander and rinse under cold water to prevent sticking. Drain again and let cool.
Drain and dry prepped vegetables on paper towel.
To make dressing, in a small bowl, whisk together rice vinegar, soy, mirin, ginger and sesame oil. Toss noodles with dressing and vegetables. Set aside.
To make crispy tofu, heat vegetable oil on medium high in a wok or large frying pan. While the oil is heating up, dip each piece of tofu in cornstarch, making sure all sides are coated. Pat off excess starch, the press the tofu in panko. Cook in oil until tofu is lightly browned. Drain on paper towel.
Put soba noodle salad on a serving dish and top with hot tofu, green onion, sesame seeds and soy sauce. Serve immediately.
source: House & Home Magazine
Recipe by Vegangela at http://vegangela.com/2011/09/19/hot-and-cold-soba-noodle-salad/