Sesame Noodle Salad with Tofu.
Ingredients.
4 ounces dry buckwheat or udon noodles
1 tablespoon canola oil
4 ounces extra-firm tofu, cut into 1/2-inch cubes
2 tablespoons sesame oil
1 tablespoon fresh ginger, peeled and finely chopped
1 tablespoon hing
Red chile flakes, to taste
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 tablespoon freshly squeezed lemon juice
1/4 medium hothouse cucumber, halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 medium red bell pepper, sliced into thin strips
Preparation.
Bring a large pot of water to a boil over high heat. Cook noodles according to the package directions. Drain, rinse under cold water until noodles are cool, and drain again; set aside.
Heat a medium frying pan over high heat. Add canola oil and heat until it begins to shimmer. Place tofu in the pan and cook until golden brown; flip and repeat. Remove tofu and drain on a paper towel. Season with salt and freshly ground black pepper.
Add sesame oil, ginger, and hing to the warm pan. Cook over low heat to infuse the oil with the flavors . Remove from heat and add chile flakes, soy sauce, and sugar; stir until sugar is dissolved. Scrape ginger mixture into a mixing bowl with a rubber spatula. Add lemon juice, and mix. Add noodles, cucumber, and bell pepper; toss to combine.