Welcome to marinmamacooks.com! I finally have my own domain, yeah! I’m a real blog now, (just kidding, kind of) but it’s a big step for me and I do feel a bit grown up. I lost a couple of things in the transition like my pin counters, but these things happen and it’s pretty minor in my opinion.
|Here are my leftovers the next day at lunch! Yum!|
cold soba noodles with miso tofu and summer vegetables:
for the miso tofu:
- 1 14-ounce package extra-firm tofu, drained
- 2 tablespoons lemon juice
- 2 tablespoons, miso
- 2 cloves garlic, minced
for the soba noodles:
- 1/3 cup unseasoned rice vinegar – I used brown rice vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon Sriracha (hot chili sauce)
- 1 tablespoon toasted sesame oil – make sure you get toasted sesame oil
- 1 large carrot, peeled and sliced into matchstick sized pieces
- 1 zucchini, sliced into matchstick sized pieces
- 1 cucumber, peeled and sliced into matchstick sized pieces
- 2-3 radishes, sliced into matchstick sized pieces
- 1 red bell pepper – sliced into matchstick sized pieces
- 8 oz buckwheat soba noodles (Japanese-style noodles)
- 1 cup (loosely packed) cilantro leaves with tender stems – these add amazing flavor to the dish, so this is a must
- 3 scallions, thinly sliced
- 1 tablespoon black or white sesame seeds
- sea salt & freshly ground pepper to taste
Coat a large rimmed baking sheet with cooking spray or brush on some olive oil. Make sure that you coat it well, because if you don’t, then the tofu will stick to the baking sheet. I used my olive oil cooking spray.
Drain the tofu and wrap it in some paper towels and gently press out the excess moisture. Cut the block of tofu into square cubes like the picture below. I cut the block of tofu into 8 slices and then cut those in half to get these squares. It really doesn’t matter how you cut up your tofu, just make sure they are cut into even pieces.
Tip: Store the tofu separate from the noodles, so they don’t get soggy.