Green tea is brewed for just a minute, then whisked with ginger, green onions, chili and soy sauce for a savory tofu marinade. Cha soba noodles, made from green tea and buckwheat, are tossed with sprouts, bell pepper and cabbage to ensure that this salad is as diverse in texture as it is in flavor. This recipe comes to us from Trudy of veggie.num.num.
Serves 4
For the green tea marinated tofu:
- 10.5 ounces firm tofu, Japanese if possible
- 12 fluid ounces green tea, lightly brewed
- 1 tablespoon ginger, minced
- 2 green onions, diced
- 1 red chili, diced
- 2 tablespoons low sodium soy sauce
For the dressing:
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
For the salad:
- 7 ounces Cha soba noodles*
- 1/2 red bell pepper, diced
- 2 1/2 cups cabbage, shredded
- 1 cup sprouts
- 1 tablespoons black sesame seeds
To complete the Green Tea Tofu Soba Salad:
- 1 red chili, diced
- 1 spring onion, sliced
- 2 tablespoons cilantro, diced
*Cha soba noodles are Japanese pasta made from green tea. If Cha soba noodles are unavailable, regular soba noodles or vermicelli can be substituted.
To marinate the tofu:
Chop the tofu into bite sized pieces. Whisk the tea, ginger, green onions, chili and soy sauce together in a large bowl. Set aside half of the marinade in a separate bowl for the dressing. Add the tofu to the first bowl of marinade, ensuring all pieces are covered, and refrigerate for at least 2 hours.
To make the dressing:
Pour the soy sauce, sesame oil and rice wine vinegar into the marinade reserved for dressing. Whisk to combine and set aside.
To complete the Green Tea Tofu Soba Salad:
Place a large pot over medium high heat and cook the soba noodles according to package instructions. When the noodles are done cooking, drain, rinse and set aside to cool.
When the noodles have cooled, place the soba, bell pepper, cabbage, sprouts and sesame seeds together in a large bowl. Add the marinated tofu and season with the dressing, reserving a few tablespoons of dressing for serving. Use your hands to gently toss the salad until well mixed.
Serve in 4 equal portions on plates. Drizzle with extra dressing and garnish with the chopped chili, green onions and cilantro. Enjoy!
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