We really enjoyed this dish which is more like a cold pasta salad. I
eliminated all the oil of the original and the sesame seeds. Since I
removed the sesame oil and the sesame seeds from the recipe I removed the
word sesame from the title too.
Kathleen
* Exported from MasterCook *
Soba With Tofu
Recipe By : Cooking Light Magazine, August 2000, page 147, adapted
Serving Size : 4 Preparation Time :0:00
Categories : Pasta, Couscous, Etc. Soyfoods
Vegetables Inspired Vegetarian--Madison
Main Dishes, Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 teaspoon sugar
4 cups cooked soba
(about 8 ounces uncooked buckwheat
noodles)
2 cups sliced peeled cucumber
1 cup thinly sliced green onions
2 cups cubed firm tofu -- (about 12 ounces)
If you cook these noodles ahead of time, make sure you rinse them well.
1. Combine first 6 ingredients in a small bowl; set aside.
2. Combine the noodles, cucumber and onions in a large bowl; toss mixture
gently.
3. Divide noodle mixture evenly among 4 bowls; top with tofu and sauce.
Yield: 4 servings (servings size: 1 cup noodles, 1/2 cup tofu, and 2
tablespoons sauce).
Inspired Vegetarian column by Deborah Madison.
Adapted to be fatfree. Original recipe had title Soba with Sesame and Tofu.
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