Cold Soba Noodles with Silken Tofu Ginger Sauce

Cold Soba Noodles with Silken Tofu Ginger Sauce

Prep Time: 20 minutes (plus 20 minutes chilling)

Cook Time: 5–7 minutes (for the noodles)

Servings: 3-4 minutes

Ingredients

Silken Tofu Ginger Sauce

• 1 package (approx. 340g) silken tofu

• 1 ½ inch chunk ginger, roughly chopped

• 1 garlic clove, roughly chopped

• 3 tbsp tahini

• 1–2 tbsp tamari or soy sauce, to taste

• 2 tsp sesame oil

• Juice of ½ lime, more to taste

To Assemble

• 270g (9.5 oz) package soba noodles

• 1 cup snap peas, thinly sliced

• 2 Persian cucumbers, julienned

• 2 green onions, thinly sliced

• ½ small red cabbage, thinly sliced

• 1 carrot, julienned

• Sesame seeds, cilantro, and chili oil to finish

Directions

1. Add the silken tofu, ginger, garlic, tahini, tamari, sesame oil, and lime juice to a high-speed blender.

2. Blend on high until the sauce is completely aerated and smooth. Taste and adjust with more lime for acidity or tamari for salt.

3. Transfer the sauce to a container and chill in the refrigerator for at least 20 minutes to meld the flavors.

4. Cook the soba noodles according to the package directions. Immediately drain and rinse thoroughly under cold running water to remove excess starch and stop the cooking process.

5. Divide the cold noodles evenly among 3–4 bowls.

6. Pour the chilled silken tofu ginger sauce over the noodles.

7. Arrange the snap peas, julienned cucumbers, green onions, red cabbage, and carrots over the top.

8. Finish with a generous garnish of sesame seeds, fresh cilantro, and a drizzle of chili oil.