12 oz Soba noodles
1 1/2 cp orange juice
1/3 cp Rice Vinegar
1/3 cp soy sauce
1/3 cp peanut butter (creamy)
1 1/2 TBSP sesame oil
1 1/2 TBSP grated fresh ginger
3 tsp sugar
1/4 tsp crushed red pepper
10 oz shredded carrots (about 3 cups)
3 – 4 medium Persian cucumbers, cut into matchsticks (unpeeled)
1/2 red pepper, cut into very thin strips, then cut the strips in half
3-4 green onions, thinly sliced, include some of the green (save one for garnish)
2 TBSP toasted sesame seeds
1 large or 2 medium red radishes, grated (for garnish)
Cook noodles according to package directions, then drain the noodles over the carrots in a colander.
In medium bowl, whisk together the orange juice, rice vinegar, soy sauce, peanut butter, sesame oil, ginger, sugar and red pepper.
In serving bowl, combine the noodles and carrots with cucumbers, green onions, red pepper strips and dressing.
Top with toasted sesame seeds, green onion and radish.
A little finely chopped peanuts would be nice as a garnish, too.
**You could substitute shredded cabbage for the cucumber. I’d try about 6 to 8 oz. Place the shredded cabbage in the colander along with the carrots and drain the noodles over both.
I didn’t want everything to be the same, so I didn’t use the dressing for the tofu marinade, but I think it would be an excellent tofu marinade. Or dipping sauce.
16 oz. extra-firm tofu
1 to 2 TBSP olive oil for frying
1/4 cp sodium-reduced soy sauce
2 TBSP rice vinegar
2 TBSP mirin
2 tsp toasted sesame oil
2 cloves garlic, crushed
1 TBSP minced fresh garlic
Mix all together and pour over tofu (after you’ve pressed the liquid out of the tofu and possibly dry-fried it). Marinate the tofu for at least 2 hours.
If you’re going to put the tofu on skewers, skewer prior to marinating.
Heat the oil in a skillet over medium to medium-high heat. Fry the tofu until cooked through and golden brown and crispy.