As a base for a very satisfying salad, soba noodles outshine somen in vitamins, minerals and protein. When selecting among noodle brands, look for yam powder in the ingredient list and compare sodium content, selecting the one with the least. Cabbages and celery aren’t typically used in most soba salads.
Add slices of julienned ginger to a commercial ponzu sauce for a convenient shortcut. After trying this dish, soba noodles and a small bottle of ponzu sauce will likely become staples in your kitchen. Fried Tofu Soba Salad Ingredients: • 1 1/2 cups finely sliced purple cabbage • 1 1/2 cups finely sliced green cabbage • 1 cup 1/8-inch thick sliced celery • 1 cup seeded and 1/8-inch sliced thick cucumber • 1 cup grape tomatoes, halved or quartered • 12 ounces deep-fried tofu • 2 tablespoons vegetable oil • 1 cup commercial ponzu sauce • 1-inch piece ginger, julienned • 12 ounces dry soba noodles Directions: Soak green cabbage in cold water with ice cubes for 5 minutes to increase crispness.
Drain well in a colander. Add purple cabbage to the same water for 5 minutes (doing the purple second keeps the color from discoloring the green cabbage). Drain separately from green cabbage.
Dry both in clean kitchen towels. Prepare other vegetables and set aside in individual piles. Slice slabs of fried tofu horizontally in 2 pieces.
Heat oil in skillet and fry tofu until it shows some color. Remove from pan and slice into 2-inch thin sticks. Set aside.
Add ginger to .
