Chilled Soba Noodles w/ Spicy Orange Sesame & Tofu
1hr 20 min (30 min chilling time)
4 cups fresh orange juice
1 (12.7 ounce) package soba noodles
1/3 cup low-sodium soy sauce
1/3 cup spicy sesame oil
1/3 cup sugar
1/4 cup rice wine vinegar
2 tbsp black sesame seeds, toasted
1 bunch scallions, white & green parts, thinly sliced
1 (10-ounce) package firm tofu, cut into small cubes & salted to taste
Place the fresh orange juice in a small saucepan over medium-high heat and bring to a boil.
Reduce heat to low and simmer for about 30-40 minutes until juice reduces to 1 cup and becomes syrupy.
While the orange juice reduces, cook soba noodles according to package directions. Drain then rinse well with cold water twice. Drain and place in a big bowl.
After the orange juice reduces, put the syrupy juice in a blender. Add the soy sauce, sesame oil, sugar, and rice wine vinegar to the blender and process until well emulsified in about 2 minutes.
Pour half of the orange dressing over the noodles and toss well.
Leave the noodles in the refrigerator for 20-30 minutes to chill.
Then toss the chilled noodles with toasted sesame seeds and scallions.
Top noodles with cubed tofu. Serve with left over dressing on the side.
Susan Feniger's recipe from 'Street Food'.