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Orange Juice (12 fl oz)
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.
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.
Bring eight cups of water to a boil in a medium saucepan. Add the
Soba Noodles (6 oz)
to the boiling water, and cook for four minutes.
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.
In the base of a blender, add the reduced orange juice,
Tamari Soy Sauce (2 Tbsp)
Black Sesame Seeds (1 Tbsp)
Chili Oil (2 Tbsp)
Granulated Sugar (2 Tbsp)
Rice Vinegar (2 Tbsp)
. Blend until emulsified and set aside.
Pour half of the dressing over the noodles and toss well until combined. Place in the refrigerator to cool.
Once the noodles are cool, toss the noodles with
Sesame Oil (1 Tbsp)
In the center of two plates, place the noodles. Top with the tofu and remaining vinaigrette on the side.
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