Yuzu-Sesame-Chilli Soba Noodle Bowl
There's an artful simplicity to this soba bowl, with the thin strands of buckwheat noodles luxuriating in a delicate dipping sauce tinged with the zesty notes of Yuzu. Served with stir-fried veggies and flavoursome tofu, this deliciously-wholesome one-bowl dish strikes a perfect balance of good carbs, protein and lean greens.
Ingredients
Dressing
- 3½ tbsp light soy sauce
- 1 tbsp toasted sesame oil *
- 1 tbsp mirin
- 1½ tsp Yuzu extract *
- ½ tsp garlic, minced
- ½ tsp ginger, finely chopped
- ½ tsp toasted chilli oil * (can adjust depending on preference)
For the Tofu
- Half block of firm silken tofu
- cornflour for dusting
- 1 tbsp Teriyaki sauce *
For the Noodle Salad
- 100 g soba noodles
- 2 tbsp sesame oil, divided *
- 2 cups of greens veggies, chopped (I’d recommend baby corn, capsicum, carrots, green beans, spinach and/ or bok choy etc)
- Toasted sesame seeds and/ or spring onion for garnish
Instructions
Prepare Dressing
- Whisk together the ingredients for the dressings (soy sauce; toasted sesame oil; yuzu extract; mirin; toasted chilli oil; ginger and garlic) until well combined. Set aside.
Prepare Tofu
- Drain the excess water out of the tofu by wrapping the block between paper towels and then gently pressing down to release the water using a steel plate or even a wooden chopping board. Let the tofu sit for at least half an hour (ideally an hour) until it is fully drained and firm enough,
- Then, cut it into cubes or long rectangular strips and coat it with cornflour.
- Heat a tbsp of sesame oil in a skillet and pan-fry the tofu for 7 – 8 minutes , flipping the pieces over until they’ve lightly browned from both sides.
- Add 1 tbsp of Teriyaki sauce to the skillet and toss the tofu until the pieces evenly coated and glazed with the sauce. Remove from heat and set aside on a plate lined with sheets of kitchen roll.
Prepare Noodles & Stir Fry
- Cook the soba noodles according to the instructions on the packet, until the noodles are just shy of al dente. Drain out the noodles and immediately rinse with cold water a few times to remove the excess starch as well as to chill the noodles. Toss with a little sesame oil to loosen the noodles and stop them from clumping.
- While the noodles are cooking, heat up a tbsp of sesame oil in a skillet and add the chopped veggies, sautéeing until they’ve softened but still have a crisp bite to them. Remove from heat.
Assemble!
- Assemble the noodles, veggies and tofu in a large serving bowl (or divide between individual bowls). You can either serve the dressing on the side (like a dipping sauce) or if you prefer, you can drizzle it on top, mixing everything together until evenly combined.
- Garnish with toasted black sesame seeds and/ or spring onions.
Notes
* All the sauces and oils used { Toasted Sesame Oil ; Yuzu Extract ; Toasted Chilli Oil & Ginger Teriyaki Sauce } are from Sprig.