Cold Soba Noodle Salad

Directions

In a small bowl, make the dressing.

Whisk together soy sauce, mirin, sugar, ginger and wasabi powder or paste.

Wasabi powder or paste can be found at most supermarkets near the fish section. It is used with sushi if you have trouble finding it ask for it from the staff at the fish counter. We find the powder is less potent than the paste and use over 1 teaspoon in this recipe with noticeable spicy but not overpowering. Adjust to taste. Set aside.

Drain tofu very well, cut into cubes and let drain on paper towels as much as possible.

Mix the cornstarch and corn meal in a shallow dish. Season the tofu with salt and pepper then dredge in the cornstarch cornmeal mixture. Set aside on a wire rack.

Heat a large non-stick skillet with 3 tablespoons of canola oil over medium high heat. The oil should be very hot. Add the tofu cubes and fry until golden brown on each side, carefully turning as needed.

In larger pot or dutch oven bring about 4 litres (16 cups) of water to a boil along with one tablespoon of salt. (Don’t worry the salt will be rinsed off later.) Add the dry soba noodles and cook according to the package directions or 4 to 5 minutes.

Drain noodles in a colander and rinse until completely cook with cold water and let drain. Once drained add 2 teaspoons of sesame oil and mix. Set aside.

To assemble the salad:

Place the noodles in a large bowl. Add the dressing and toss.

Then add the radishes, cucumbers and shredded carrots and half of the scallions. Toss to thoroughly combine. Add the tofu and toss gently. Adjust seasonings adding pepper and salt if needed.

Serve at room temperature or colder. Garnish with the remaining scallions.