Chilled Soba with Tofu, Grilled Corn, Edamame & Cherry Toma­toes

Wine & Dine Cookbook - - WEEKNIGHT EATS -

Serves 2

A healthy, hearty veg­e­tar­ian op­tion that’s per­fect for lunch and din­ner.

150g soba noo­dles

2 tbsp sesame oil

5 young corn, halved

A hand­ful of edamame, shelled 1 pack silken tofu, cubed 10 cherry toma­toes, halved Nori sea­weed (op­tional)

For the dress­ing

30ml light soy sauce

1 tbsp sesame seeds, toasted

1 tbsp sugar

1 thumb-sized piece of gin­ger, sliced 2 tbsp Ja­panese sushi rice vine­gar Salt and pep­per, to taste

1. Cook soba noo­dles ac­cord­ing to packet in­struc­tions. Strain and re­fresh noo­dles in an iced bath. Strain again, then toss the noo­dles with sesame oil to pre­vent them from stick­ing to­gether. Set aside for later use.

2. Steam young corn, edamame and silken tofu in a steamer for 6 mins.

3. Us­ing a blow torch, char young corn and cherry toma­toes for a smokey flavour.

4. Pre­pare the dress­ing. Com­bine soy sauce, sesame seeds, sugar, gin­ger and rice vine­gar, and bring to a quick boil. Re­move from heat and let it cool down.

5. Toss soba noo­dles and veg­eta­bles with the dress­ing. Sea­son with salt and pep­per to taste. Gar­nish with nori sea­weed, if de­sired.

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