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.
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