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February 28, 2011

So different permutations of this dish have been my go-to meal for everything from pot-lucks to comfort food. It’s one of the best (and fairly easy) soba noodle recipes out there and is so intensely flavorful — both savory and sweet. Based on this recipe in 101 cookbooks — this version is vegan and cuts out a few other ingredients.


1 package soba noodles
Pinch of sea salt
1/2 tbs olive oil (for sautéing the tofu)
1 package tofu, pressed
1 lemon, juice and zest
1 inch piece ginger, finely grated
1 tbs agave
1/2 tsp cayenne pepper
1/3 cup tamari
1/3 cup brown rice vinegar
1/4 cup toasted sesame oil
5 green onions, sliced
1 tbs sesame (or more if you’d like)

Put a medium pot of water on the stove to boil and press the tofu. In the meantime prepare the dressing by mixing the lemon juice and zest with the ginger, agave, and cayenne pepper. Stir and add in the tamari, brown rice vinegar, and toasted sesame oil. Add in the green onions and sesame seeds.

Pressing the tofu can be fun...

The water should be boiling by this point so add the soba noodles. Heat the salt in a pan for 1 minute and then add olive oil and heat for another 1 minute. Sauté the tofu for around 5 minutes (the noodles and tofu will be done around the same time.)

Drain the noodles and cool with cold water. Mix the tofu with the dressing. Once the soba noodles are cool mix in with the tofu and dressing.

Sprinkle with additional sesame seeds and enjoy!

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