Cool off with refreshing salad

ASIAN SOBA NOODLES WITH SAUTEED TOFU Serves 4

1 pound firm organic tofu, halved, drained and pressed down for at least 30 minutes

5 tablespoons soy sauce or Tamari, divided ¼ cup vegetable oil ½ pound soba noodles 2 teaspoons minced ginger

2 cloves garlic, minced 3 tablespoons rice vinegar 2 teaspoons toasted sesame oil

¼ teaspoon red pepper flakes

½ English cucumber, cut lengthwise, seeded, cut into ¼-inch slices

3 scallions, sliced thinly on the diagonal

3 tablespoons cilantro leaves

2 tablespoons, toasted black and white sesame seeds,

garnish

Drain off the excess water from the tofu and dice into ½-inch cubes. Transfer to a medium bowl and add 3 tablespoons of the soy sauce and 1 tablespoon of the vegetable oil. Marinate for an hour or longer.

Cook the soba noodles in a large saucepan of salted boiling water until al dente, about 12 minutes. Drain and rinse with cold water, transfer to a large bowl. Add the remaining 2 tablespoons of the soy sauce, ginger, garlic, 2 tablespoons of the vegetable oil, rice vinegar, sesame oil, red pepper flakes, cucumbers and scallions and toss well. Set aside.

Heat a large skillet over medhigh heat. Add the remaining tablespoon of vegetable oil and sauté the tofu until browned, about 5 to 8 minutes.

Divide the noodles between four large salad plates and top with the sautéed tofu. Garnish with the cilantro and sesame seeds and serve.