Recipe #44: sesame tamari soba noodles and cold tofu

 This is a Japanese-ish light dinner that is simple, but will knock your socks off with the subtle complexity of its flavours and textures. I didn’t invent it by any means, but it’s a mish-mash modification of actual recipes and deconstruction of dishes I’ve had at Japanese restaurants.

Ingredients:

The broccoli isn’t really part of the recipe, I’m just making it as a side dish.

Directions:

First, prepare your mise en place:

Finely chop the ginger and chop the scallion into fine rings as above. Try to handle your extra firm silken tofu gentler than I have so it emerges from its packaging in a solid block rather than two iceberg shaped pieces with extra bits.

Chop the silken tofu into delicate bite sized cubes. I’m saving half of my block for another day, possibly for a miso soup (see Recipe #2):

Meanwhile, as I heat up a pot of water in which to cook my soba noodles, why not take advantage of the resultant steam for my broccoli side:

After a few minutes, I have perfectly steamed al dente broccoli, and a pot of boiling water for my noodles:

Buckwheat noodles need a lot of stirring to avoid sticking and clumping, as well as foamy water boiling over:

You can start plating while the noodles boil (returning to stir every few moments):

To your delicately cubed tofu, add the finely chopped ginger and scallion:

Drizzle on some tamari and sesame oil:

Then when the noodles are perfectly cooked, drain them, then return them to the pot and mix them gently with some tamari and sesame oil to coat:

I know what you’re thinking: what? Sesame oil and tamari on the tofu and the noodles? But believe me, somehow they taste completely different. It’s like culinary magic.

Plate the lightly steamed broccoli and tamari sesame oiled noodles and sprinkle everything with toasted sesame seeds:

Serve with your favourite chopsticks and enjoy!