It's been seriously hot out lately. I've been in need of a dinner that is simple, refreshing, and doesn't make my kitchen too hot. The obvious choice would be a soba noodle salad, as they chill very nicely. A bonus is that this recipe is also inexpensive, using few ingredients. Cucumbers are cooling and refreshing, so I decided to make them the star of the dish. Adding tofu for protein and wasabi for flavor, this dish came together beautifully.
I chose to make my cucumbers into noodles themselves. This can be done using a julienne peeler, avoiding the seeds in the middle. If you don't have a julienne peeler, you could slice the cucumbers by first peeling the skin, then cutting them in half lengthwise, removing the seeds, and cutting each half into slices. Either way will work, I just personally like the look and cohesive texture of the julienned cucumbers with the noodles.
I personally love the taste of wasabi. When I eat my veggie roll sushi, they're usually covered in wasabi and ginger. I just love it. Brennan prefers the spice of hot peppers, but sometimes I can't handle them. Wasabi, though, I can eat for days. For the dressing of this dish, I whisked wasabi paste into soy sauce and added the juice of a lime, which really completed the flavors of the dish.
Cold Cucumber Soba Noodles with Tofu
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.