If you want this dish to be gluten-free, buy soba noodles made with 100 percent buckwheat.
As for the leftover dressing, I suggest tossing it with salad greens, grated carrots, diced avocado, and toasted sesame seeds for a zesty green salad.
|~||Grated zest of 1 lemon|
|~||Fresh ginger, cut into a 1-inch cube, peeled, and grated|
|¾||tsp. fine-grain sea salt|
|1||Tbsp. freshly squeezed lemon juice|
|¼||cup unseasoned brown-rice vinegar|
|⅓||cup shoyu sauce (wheat-free soy sauce)|
|2||Tbsp. extra-virgin olive oil|
|2||Tbsp. toasted sesame oil|
|12||oz. dried soba noodles|
|12||oz. extra-firm nigari tofu|
|¼||cup chopped fresh cilantro|
|3||green onions, thinly sliced|
|½||cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced|
|1||small handful of cilantro sprigs, for garnish|
|¼||cup toasted sesame seeds, for garnish|
Culinate editor’s note: To use 3/4 teaspoon of cayenne would make an intensely spicy salad. When I made this dish, I reduced the cayenne to 1/4 teaspoon and cut back on the salt as well. A tablespoon of prepared miso mixed into the dressing is delicious as well.
This content is from the book Super Natural Cooking by Heidi Swanson.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite