Recompense for my Posting Absence: A Recipe

So it's been awhile! First my computer got very very sick, and was out of comission for a few weeks, then finals--and, oh, graduating--took over my life. But here it is: I am officially done with my undergraduate career. And I got my computer fixed today, so--yay!

I have a backlog of food-pics, but I can't find the USB cable I need to upload them (of course!), so they'll just have to wait for the time being.

In the meantime, here is a recipe I'm currently working on. I was inspired by wanting to highlight the green tea soba noodles I got from the Japanese market. And I knew I wanted to make a cold salad, so after checking out some of the recipes at Cat Tea Corner and not finding exactly what I was looking for, I made some modifications and additions, and came up with something on my own that would work. I made it the first time yesterday to take to a friend's birthday potluck. That said, I still consider it a work-in-progress, but--here's where I'm at so far:


Sesame Green Tea Soba Noodle-Tofu Salad

Tofu Marinade:

1 cup genmaicha tea, brewed double-strength
1/4 cup dried shiitake broth (this is the water left from rehydrating dried shiitakes--optional)
1/8 tamari
1 tsp. chili oil
2 inches fresh ginger, finely minced or grated
3 scallions, darker green parts only, sliced
1 tsp. peanut oil
1/2 tsp. toasted sesame oil

Sesame Dressing:

1 inch fresh ginger, grated
1 tsp. agave nectar
3 tsp. rice wine vinegar
1 tsp. mirin
2 tbsp. tamari
2 tbsp. tahini
1/2 - 1 tsp. toasted sesame oil
1/3 cup brewed twig tea
pinch Five-Spice powder
3 cloves garlic, minced

1 200g. pkg. green tea soba noodles
1 lb. extra-firm tofu, pressed and cut into bit-size pieces
3 scallions, white and light green parts only, sliced
1/2 bell pepper, cut into matchsticks
1/2 English cucumber, deseeded, and cut into matchsticks
sesame seeds (I used regular toasted sesame seeds and black sesame seeds) and/or gomashio

1. Whisk together marinade ingredients. Add tofu. Marinate in refridgerator at least 1 hour.

2. Bake tofu in marinade in a rimmed baking pan at 400 F for 30 minutes, turning after 15 minutes. (At this point, drain off extra marinade if not significantly cooked down.) Allow tofu to cool a little, then refridgerate until chilled.

3. Whisk together all dressing ingredients.

4. Cook soba noodles according to pkg. instructions. Drain. Run under cold water until cooled.

5. Toss noodles with dressing. Add baked tofu, and remaining ingredients. Toss. Garnish with a little extra scallion and sesame seeds/gomashio. Serve chilled.

Meanwhile, this is it, and I guess it's pretty good, because I got several compliments on it from vegan and non-vegans at the potluck. But I plan to keep experimenting with it, and I'm sure a revised recipe will be posted sometime in the future. I'll also upload a picture (of the leftovers) when I get a chance in a day or two.