I was watching the Martha show and got really hungry when she was making this recipe. I'm generally a purist when it comes to Japanese food, but this one seemed too good to pass up. And then I picked up one of my favorite books, "Japanese Women Don't Get Old or Fat", and was inspired to get back to my roots. And though this recipe isn't really Japanese, I wanted it. I made some adjustments to make it more my style, of course. And I was in heaven. Then we had yoplait's new Greek yogurt, honey, and fresh strawberries for dessert. They aren't kidding in those commercials when they say that one healthy decision leads to another.
8 ounces snow peas (or sugar snap peas), trimmed, strings removed
12 ounces soba noodles
2 tablespoon plus 1 teaspoon sesame oil, plus extra to brush on tofu slices
2 medium carrots, about 1/2 pound, peeled and shaved into thin strips using a vegetable peeler
3 inch piece of daikon (Japanese white radish), peeled and shaved into thin strips using a vegetable peeler
1 teaspoon grated fresh ginger
4 scallions, thinly sliced crosswise
1 tablespoon soy sauce
2 t fresh lemon (or if you can find it, yuzu) juice
4 large perilla leaves, cut into a chiffonade
1 block firm tofu, cut into 1/2 inch thick rectangles, then into triangles
- Cook noodles in a large pot of boiling water until cooked through, but still slightly firm to the bite. Drain, set aside to cool.
- In a small pot, blanch the snow peas. Drain, set aside.
- Place the tofu slices on a baking sheet, brush with a little sesame oil, and place under the broiler until slightly crispy on top, about 7 minutes.
- In a small bowl, combine the salt (to taste), 2 T and 1 t sesame oil, ginger, soy sauce, and lemon juice.
- In a large bowl, toss together the noodles, carrots, daikon, sugar snap peas, perilla, scallions, and tofu. Pour over the sauce and toss to coat. Serve at room temperature or cold.