8 ounces dried soba noodles
2 - 3 cups baby Romanesco florets
zest of one lemon
2 cups fresh cilantro, chopped
2 large cloves garlic
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1/4 teaspoon cayenne powder
1/2 teaspoon fine grain sea salt
1/2 cup extra-virgin olive oil
12 ounces extra-firm nigari tofu
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Cook the soba noodles in a pot of boiling salted water just until tender, about 20 seconds before the pasta is done cooking add the romanesco to the pot for 1 minute.
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Drain and rinse pasta and romanesco under cold running water. Sprinkle with lemon zest and set aside.
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Combine the cilantro, garlic, cayenne, salt, and olive oil.
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Blend in a food processor or chop by hand, set aside.
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Drain the tofu, pat it dry, and cut it into rectangles 1/2 inch thick and 1 inch long.
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Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently, cook for 2 minutes until golden brown on all sides.
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In a large mixing bowl, combine the soba, romanesco and half of the cilantro dressing. Toss until well combined.
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Add the tofu and toss gently again, add the rest of the dressing and a pinch of salt.
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Serve on plate with cayenne and a squeeze of lemon juice.
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