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Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil
Serves 2 very well
INGREDIENTS
for the chili oil
1/2 cup oil
3 star anise pods
1-2 TBS chopped fresh ginger
2 TBS crushed red pepper
2-4 garlic cloves – minced
3 scallions – chopped
for the dressing
2 TBS sesame oil
2 TBS rice vinegar
2 TBS low sodium soy sauce or liquid aminos or tamari
2 TBS brown sugar
for the soba salad
7 oz soba noodles – cooked & drained
1/2 – 1 pound tofu (I used pressed tofu)
2 TBS brown sugar
1/2 tsp S&P
1 TBS sesame oil
Mixed chopped vegetables. I used:
1/2 cucumber
4 radishes
1/4 red bell pepper
1 cup purple cabbage
2 scallions
(you could use edamame, cauliflower, broccoli, carrots, snow peas, green beans or whatever you like)
Cilantro
Sesame seeds
Lime wedges
DIRECTIONS
Cook the noodles & set aside.
Whisk the dressing together & set aside.
Heat the oil for the chili oil in a pan. Add the star anise & crushed red pepper. Add the ginger & scallions. When the scallions are soft & just starting to brown – add the garlic & heat for one minute. Put the oil in a storage container to cool. You won’t need all the oil for this recipe & the leftover should keep in the fridge for several days.
Heat 1 TBS sesame oil. Add the brown sugar & salt & pepper. Add the tofu & heat until the sugar caramelizes onto the tofu. Set aside.
In a bowl – toss the noodles with the tofu & veggies. Add some dressing (not all of it) and a drizzle of the chili oil. Start very light with both the dressing & the chili oil & add more to taste.
Garnish with sesame seeds and cilantro & serve with lime wedges.
