Otsu

Oh damn! It's already next week and I forgot to post my recipe from last week. And I can't even remember what I made! But moving forward…Tonight, I'm making Otsu.

 











Photo credit: Heidi Swanson, I swiped the image from here

It's a Japanese-ish noodle and tofu dish from Heidi Swanson's cookbook, Super Natural Cooking. Heidi uses the word firey to describe this dish, and hot damn is it ever! I'm going to make the dish mildly firey since we all have kids, but will include extra firey dressing on the side for the grown ups.

I'm also including some veggie spring rolls, that I bought pre-made from the Sushi Guy at Whole Foods. And a few chocolate hazelnut wafer cookies for dessert.

Otsu
Serves 4-6.

Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated

1 tablespoon honey

3/4 teaspoon cayenne

3/4 teaspoon fine-grain sea salt

1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)

2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil
12 ounces dried soba noodles
12 ounces extra-firm nigari tofu

1/4 cup chopped fresh cilantro

3 green onions, thinly sliced
1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
1 small handful of cilantro sprigs, for garnish
1/4 cup toasted sesame seeds, for garnish

Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.

Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water. While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.

In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.