Chilled Soba Noodle Salad with Seared Tofu and Julienned Vegetables

8 oz asparagus (10-12 slimmer spears)
1T toasted sesame oil
1/3 C + 1T soy sauce
1/4 C vegetable stock
1 1/2 t sugar
1 1/2 T toasted sesame seeds
1/2 t grated ginger
2 T fresh squeezed orange juice
1 1/2 t dry sherry (optional)
2 t grapeseed oil (or extra virgin light olive oil)
1/2 tub pressed tofu
8 oz soba noodles
2 green onions, thinly sliced
1/2 med red bell pepper, stemmed, seeded and cut julienne


Preheat oven to 450


1. after tofu has been pressed of excess liquid cut into one inch cubes and place into bowl. In a separate bowl whisk together 1 T soy sauce and mirin and drizzle over tofu. allow to sit for at least 15 minutes.

2. trim off dry, woody ends of the asparagus. Place spears on silpat lined or parchment lined baking sheet. Brush with sesame oil and bake for about 5-7 minutes, till tender. Once cool, slice into 1/2 inch lengths.

3. in a small mixing bowl whisk together remaining soy sauce, stock, sesame seeds, ginger, orange juice and sherry. Set aside till needed

4. heat a medium saute pan over high heat, add grapeseed oil and heat through. Drain and blot dry tofu and sprinkle evenly with sugar. Sear until golden brown. Drain and set aside.

5. Bring 2 quarts of water to a boil. separate noodles and drop into boiling water, stirring once or twice. Cook just until al dente. Drain in a colander and rinse really well with cold water until completely chilled and there is no more excess starch. Drain into serving bowl and toss with soy sauce mixture.

6. Add green onions, bell pepper, asparagus and seared tofu. Leave as is or toss to coat with the dressing and mix well. Serve Chilled

Server 2 as an entree or 4 as an appetizer