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

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

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.

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Herb-Cured Tofu on Soba Noodles

Ingredients

Method

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