Style: Modern, Salad, Vegetarian
270g Hakubaku Organic Soba
1 tbsp olive oil
450g firm tofu, drained patted dry
3 shallots, chopped
3 cloves of garlic
1 red chilli, seeded, chopped
1 bunch of coriander, trim stems (see note)
1 tbsp lime juice
1 tbsp brown sugar
1/2 cup (125ml) olive oil
Soba with Grilled Tofu with fresh herb dressing
- Prepare Soba according to packet directions. Drain, rinse under cold water, drain again and set aside in a large bowl. Stir through half a tablespoon of oil.
- in a food processor, process shallots and garlic to a coarse paste. Add in a pinch of salt and pulse to combine. Add the coriander a handful at a time until a smooth paste forms. Add the lime juice and sugar, then gradually add in the half cup of olive oil. Season to taste and adjust flavours as required. Set aside.
- Heat remaining half tablespoon of olive oil in a frying pan on high. Cut tofu into slices and pan-fry for 2 minutes each side until golden.
- Add half of the dressing to the Soba, tossing to combine. Divide between serving bowls and top with tofu. Drizzle remaining dressing over the top, then serve.
Note: If coriander is not your preference, you can substitute parsley, tarragon or even dill.