Soba Noodles with Glazed Tofu, Zucchini, Carrot, and Tsuyu Dipping Sauce

Stewart came home with some soba noodles, a tub of tofu, and a handsome looking zucchini yesterday, so I decided to make Mori Soba, a cold soba noodle dish served with a dipping sauce called soba tsuyu. I added my favorite glazed tofu and some veggies, and voila, dinner.

Maple-Soy Glazed Tofu
Serves Two Generously

1 Block Extra Firm Tofu, pressed and cut into triangles
2 Tbs Soy Sauce
2 Tbs Maple Syrup
3 Tbs Oil

Heat oil on high in a non-stick skillet. After a few minutes, test the heat: place a triangle of tofu in the pan, if it sizzles, the oil is ready. Place the tofu in the pan in one layer – I do this in two batches so each pieces has room to sit flat.

Cover the pan with a too-large lid or a strainer to block hot flying drops of oil. Brown tofu on one side, flip, and brown the other side, minding the hot oil. Scoop out the tofu with a slotted spoon or spatula and drain on a paper towel. Pour any excess oil down the sink and return pan to the flame.

Add all of the tofu back to the pan and add in soy sauce and maple syrup. Mixture will bubble up – cook for 30 seconds to 1 minute then remove from the heat, stirring. The tofu should now be covered with a tasty glaze – serve.

Finished Glazed Tofu

Recipe for Mori Soba below:
Mori Soba
Serves Four

1 Package Soba Noodles (8.8oz/250 g)
2 Cups Dashi (recipe below)
1/4 Cup Soy Sauce
3 Tbs Mirin

To make soba tsuyu sauce, combine dashi, soy sauce, and mirin in a sauce pan and boil. Remove from heat and cool. Boil soba noodles until soft, drain, and rise in cold water. Serve the noodles cold with the tsuyu sauce on the side. Serve with pickled ginger, diakon radish, or Wasabi if desired.

If you don’t have or cannot find dashi, you can make some provided you can get a hold of some kombu, a kind of kelp.

Dashi
Makes Two Cups

2 Cups Water
1 1×2″ piece of Kombu
1 Tbs Soy Sauce
2 Dried Shitake Mushrooms

Rinse kombu briefly in fresh water. Add water, kombu and mushrooms in a pot and simmer for 15 minutes. Remove kombu. Remove mushrooms, cut of the stems. Slice the caps and return to stock if desired. Allow to cool.

You can add some sweet white miso to this kombu base to make a quick and tasty miso soup!