Soba noodle salad with grilled tofu
- The pasta: cook for 2 to 3 minutes in a pot of boiling water, then drain and rinse so it doesn't stick.
- The tofu: brown in a frying pan with a drizzle of oil over high heat. Set aside.
- Dry-roast the cashews in a frying pan for 1 to 2 minutes.
- The sauce: brown the chopped garlic, grated ginger, chopped shallots, and Espelette pepper in a wok over high heat. Remove from the heat, deglaze with the soy sauce, then add the rice vinegar, sesame oil, and a dash of water. Set aside.
- The vegetables: slice the carrots and zucchini thinly with a mandolin or peeler.
- Mix the noodles with the sauce, add the vegetables, snow peas, and chopped green pepper (optional), and sear in the wok. Arrange in a bowl.
- Just before serving, add the roasted tofu, sprinkle with the chopped scallions and cilantro leaves, and top with the cashew nuts.
- 200 g (7 oz) soba noodles
- 300 g (10.6 oz) tofu
- 2 shallots
- 1 clove of garlic
- 100 g (3.5 oz) snow peas
- 1 carrot
- 1 zucchini
- 1/4 red cabbage
- 40 g (1.4 oz) cashews
- 2 scallions
- 10 sprigs of cilantro
- 1 green chili pepper
- 2 cm (3/4 inch) ginger
- 10 cl (2/5 cup) soy sauce
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
Why use a wok?
This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.
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