This is something I threw together really quickly after making breakfast burritos the other night. It was almost midnight when I finished and we still hadn’t eaten dinner. I decided to add the tofu as an afterthought since I had some left from making burritos and added zucchini because we’re getting tons of it in our produce box lately. This meal literally takes about 10 minutes from start to finish. The original recipe is here. I would probably give it 3/5, but that is only because I’m pretty sensitive to really vinegary things and this has quite a bit of rice wine vinegar in it. The original recipe called for scallions but we didn’t have any, having them in the probably would have pushed it to a 3.5.

I will probably make it again and just reduce the amount of vinegar to suit my tastes. Wes loved it though, he ate two bowls of it for dinner, a bowl and a half for lunch the next day and said I should make food like this more often. For lunch the next day I just added some sliced cucumber and sliced radishes on top.

This could be made with whatever veggies you have on hand (broccoli, cabbage, etc.) and would probably be really good with most types of Asian noodles. I bet udon would be amazing in this dish.

Cold Soba, Sesame Salad with Tofu
4 servings

8 ounces soba noodles
1/2 large container of tofu
3 large carrots
1 zucchini
2 tablespoons sesame oil
1/4 cup rice vinegar
2 tablespoons soy sauce, or to taste
2 tablespoons sesame seeds, toasted
(optional) 1 bunch scallions (about 6)

Cook the noodles for 6-8 minutes, or according to package directions. Drain and rinse with cold water to cool.

While the noodles are cooking, peel the carrots if desired (I didn’t) and shave the carrots and zucchini with a peeler or mandoline. You should have about 2-3 cups of loose veggie shavings. If using scallions finely chop the green parts.

Cut the tofu into small pieces

Whisk the sesame oil, vinegar, and soy sauce together and taste. Adjust for taste. Toss the carrots, zucchini, scallions (if using), chilled noodles and sesame seeds together, add tofu & mix gently, serve