Otsu

Ingredients for 1 servings:

• 1 lemon(s), grated peel
• 1 piece(s) ginger root, thumb-sized, peeled and grated
• 1 tbsp honey
• ¾ tsp cayenne pepper
• ¾ tsp sea salt, fine
• 1 tbsp lemon juice, fresh
• 60 ml rice vinegar, unseasoned, brown
• 80 ml soy sauce
• 2 tbsp olive oil
• 2 tbsp sesame oil, dark, from roasted sesame seeds
• 340 g soba noodles
• 340 g tofu, firm
• ½ bunch coriander greens, chopped
• 3 spring onions, thinly sliced
• ½ large cucumber(s) or 1 small, peeled, halved lengthwise, pitted, and thinly sliced
• 1 handful of coriander leaves for garnishing
• 4 tbsp sesame seeds, toasted, for garnish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Salad made from Japanese soba noodles, tofu and coriander

Cook the soba noodles according to the package instructions. Drain and rinse under cold water. Heat a nonstick pan without oil and toast the sesame seeds until they brown and release a nutty aroma. Drain, dry, and dice the tofu, then fry in a pan with plenty of oil until crisp and golden brown. For the dressing, blend the lemon zest, ginger, honey, cayenne pepper, and salt until it forms a paste. Add the lemon juice, rice vinegar, and soy sauce. Finally, add the oils, stirring constantly. Mix the soba noodles, cilantro, spring onions, cucumber, and everything except a small amount of the dressing in a large bowl. Finally, add the tofu and garnish with the remaining dressing, a few cilantro leaves, and the toasted sesame seeds.