Super Natural Cooking?

Question

Does anyone have this book? I have it at home, but I'm away and am making Otsu

I can't remember the recipe. It's on page 62. Would someone kindly tell me.

I know the cilantro, tofu, soba, shoyu, sesame oil, honey,

Please help!

Answer 1

For the dressing:

Grated zest of 1 lemon

1-inch cube fresh ginger, peeled and grated

1 tablespoon honey

3/4 teaspoon cayenne

3/4 teaspoon fine-grain sea salt

1 tablespoon freshly squeezed lemon juice

1/4 cup unseasoned brown rice vinegar

1/3 cup shoyu sauce

2 tablespoons extra-virgin olive oil

2 tablespoons toasted sesame oil

For the rest:

12 ounces dried soba noodles

12 ounces extra-firm nigari tofu

1/4 cup chopped fresh cilantro

3 green onions, thinly sliced

1/2 cucumber, peeled, cut in half lengthwise, seeded and thinly sliced

1 small handful of cilantro, coarsely chopped, for garnish

1/4 cup toasted sesame seeds for garnish

Heidi instructs, in the book: "To make the dressing, combine the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu and pulse to combine. With the machine running, drizzle in the oils.

"Cook the soba in plenty of rapidly boiling salted water just until tender" (Note from Adam: this took literally three minutes, despite the package saying seven minutes--taste the noodles as they cook!) "then drain and rinse under cold running water. While the pasta is cooking, drain the tofu, pat it dry, and cut into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long)."

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 once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy."

"In a large mixing bowl, combine the soba, the 1/4 cup cilantro, green onions, cucumber and about 2/3 cup of the dressing and toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and toasted sesame seeds. Serves 4 to 6."