Cooking Instructions
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Step 1
Bring the
Orange Juice (355 mL)
to a quick boil in medium saucepan over medium high heat. Let it simmer for thirty minutes or until it has reduced down to a syrup consistency about a half cup in volume.
Step 2
Slice the
Scallions (1 bunch)
on a diagonal, and set aside. Pat the
Extra Firm Tofu (1 pckg)
dry with paper towels. Cut the tofu into half inch cubes and set aside.
Step 3
Bring eight cups of water to a boil in a medium saucepan. Add the
Soba Noodles (170 g)
to the boiling water, and cook for four minutes.
Step 4
Drain in a colander and rinse very well with cold water for one minute until noodles are cold and starch is rinsed away. Drain well so noodles are not wet. Place in a large bowl and set aside.
Step 5
In the base of a blender, add the reduced orange juice,
Tamari Soy Sauce (30 mL)
,
Black Sesame Seeds (9 g)
,
Chili Oil (30 mL)
,
Granulated Sugar (25 g)
, and
Rice Vinegar (30 mL)
. Blend until emulsified and set aside.
Step 6
Pour half of the dressing over the noodles and toss well until combined. Place in the refrigerator to cool.
Step 7
Once the noodles are cool, toss the noodles with
Sesame Oil (15 mL)
and scallions.
Step 8
In the center of two plates, place the noodles. Top with the tofu and remaining vinaigrette on the side.
