Collegiette’s Kitchen: Vegan Soba Noodles with Tofu and Creamy Tahini Dressing

 

If you find comfort in a big bowl of noodles in all varieties, and your favorite foods always fall on the Asian spectrum, you and I are eerily alike. Even if neither of these two things apply to you, this dish is delicious, and unless you dislike delicious things, you need it in your life. 

I’m on campus some days from 11am to 10pm at night, meaning I often pack my lunch and dinner and only have time to cook a few nights a week. In order to avoid the money pit and nutritional travesty that is fast food, I cook big batches of food on those few nights to use leftovers throughout the week. These noodles are a perfect make-ahead dish and can be served either hot or cold. What other foods can you do that with? Pizza, maybe, but this dish looks far more sophisticated and intentional when you eat it cold, whereas cold pizza looks desperate (but is amazing). Rejoice, you do not have to stand in the student center microwave line during lunch rush! 

These noodles are easily customizable with whatever vegetables and proteins you desire; my version was accidentally vegan, though I am perfectly content with this. Feel free to replace the tofu with chicken, if you like. If you cannot find tahini (sesame seed paste) at the grocery store, you can substitute it with peanut butter for a slightly different taste in the dressing. This recipe yields 5-6 generous servings, because I feed my boyfriend and myself and eat the leftovers throughout the week. Feel free to half it, if 6 servings of soba noodle greatness is too much for you.

Vegan Soba Noodles with Tofu and Creamy Tahini Dressing

Makes: 5-6 Servings 

Time: 1 hour 

Ingredients: 

Dressing:

4 tbsp. Tahini

2 tbsp. Soy Sauce

2 tbsp. Lime Juice

3 tbsp. Rice Vinegar

3 Cloves Garlic, finely chopped

1-2 tbsp. Water

Optional: Red Pepper Flakes

 

Tofu:

1 Brick (14oz.) Firm Tofu

1 tbsp. Cooking Oil

4 tbsp. Soy Sauce

4 tbsp. Rice Vinegar

 

Noodles:

1lb. Soba Noodles

1 Large Carrot

½ Large Cucumber

½ cup Peanuts, roughly chopped

¼ Bunch Cilantro

 

Directions: 

1. Press your tofu. This is the key to getting crisp, firm tofu, instead of a mushy mess. Simply wrap your tofu brick in a cloth, set on a plate, and cover with something heavy for 20 minutes.  

2. While your tofu is pressing, prepare the dressing. Whisk together tahini, soy sauce, lime juice, rice vinegar, garlic and water. Add red pepper flakes to your taste for a little kick. Full disclosure: I used a Domino’s Pizza crushed red pepper packet. No shame. Refrigerate dressing until needed. 

3. Once the tofu has pressed for 20 minutes, pat it dry. You really want to remove as much moisture as possible. Heat 1 tbsp. oil in a pan. Chop tofu into roughly 1in. rectangles. Fry tofu in oil until golden and crisp, about 10 minutes each side. (Note: For a healthier option, you can bake your tofu.) 

4. While frying tofu, bring a pot of water to boil for your noodles. Thinly slice carrots and cucumber. Chop cilantro and peanuts. 

5. When tofu is golden and crisp, put it into a container with the mixture of soy sauce and rice vinegar. By now, your water should be boiling; cook the soba noodles according to package directions. They are easy to make, but they are a bit different from typical spaghetti noodles, so pay attention to the package.  

6. When your soba is cooked (mine took 6 minutes), dish out noodles and spoon out tofu from the marinade. Discard the excess marinade. Top noodles with tofu, vegetables, peanuts and cilantro. Drizzle on 1-2 tbsp. of your dressing. Eat voraciously, or test your patience and wait until its cold. Either way, these noodles are super tasty!