Tofu Sesame Soba Salad with Sesame-ginger Vinaigrette

Frying the tofu cubes first before dressing them allows all the fabulous flavors to be absorbed by the chunks. Pairing them with crunchy cucumbers and tender noodles creates a medley of textures!

Serves 2
Prep Time: 20 minutes
Cooking Time: 15 to 20 minutes

Ingredients

FOR THE SESAME-GINGER VINAIGRETTE

• 1 leek, sliced diagonally into thin pieces (about ¼ to ⅓ cup)
• 1 tablespoon grated ginger
• 2 teaspoons finely chopped garlic
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon white wine vinegar
• ¾ teaspoon salt
• 1 tablespoon soy sauce
• ½ to ⅔ cup canola oil
• ½ teaspoon sesame oil

• 500 grams firm tofu, drained and sliced into 1¼x½-inch pieces
• 1 teaspoon toasted sesame seeds

Procedure
1. Make the vinaigrette: Place leeks, ginger, garlic, honey, vinegars, salt, and soy sauce in a medium bowl. Whisk to combine. Drizzle in canola oil while whisking constantly. Once all the canola oil has been mixed in and the dressing is emulsified, whisk in sesame oil. Taste and adjust seasoning, if needed. Set aside. (The vinaigrette will keep in the refrigerator for up to 5 days.)

2. Fry tofu in a large pan over medium heat until light golden in color. Drain and set aside to cool.

3. Cook noodles according to package adirections. Drain and cool completely.

4. About 15 minutes before serving, toss all ingredients with vinaigrette. Sprinkle with toasted sesame seeds and serve.