Herb-Cured Tofu on Soba Noodles

Name: Herb-Cured Tofu on Soba Noodles
Cuisine: Japanese
Ingredients: ½ large bunch of coriander (cilantro) leaves, finely chopped; 8 shiso leaves or 16 mint leaves; 8 shiso leaves or 16 mint leaves; 1 pack firm tofu (drained weight about 340 g/12 oz.); 100 g (3½ oz.) Red Onion Pickles; 100 g (3½ oz) rocket (arugula) leaves; 1 tbsp liquid kombu dashi; 2 tbsp black vinegar; 1 x 250 g (9 oz.) pack soba noodles; 4 tbsp olive oil; 10 sprigs of chives, snipped into rings; ½ large bunch flat-leaf parsley, finely chopped; salt and freshly ground black pepper; 200 g (7 oz.) cherry tomatoes, halved; salt and freshly ground black pepper

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

This recipe uses a Chinese black vinegar in the dressing, adding sweetness and aroma to the dish.

Ingredients

1 pack firm tofu (drained weight about 340 g/12 oz.)
8

Asia
Japan
Side dish
Pasta
Fish course
Pescatarian
Gluten-free

Method

Remove the tofu from its packaging, wrap in kitchen (paper) towel and leave to draw out the liquid. Roll up the shiso or mint leaves and cut into strips.

Mix all the herbs together in a bowl with 2 tablespoons of olive oil and season with salt and pepper. Cut the tofu into 1 x 1 cm (½ x ½in.) cubes and add to the bowl, turning gently in the marinade to ensure it is fully covered.