Buckwheat soba noodles with fresh tofu and lemon-ginger dressing from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 116) by Joanne Chang and Karen Akunowicz

  • scallions
  • sesame seeds
  • ground cayenne pepper
  • cilantro
  • fresh ginger
  • honey
  • lemons
  • rice vinegar
  • soba noodles
  • nori
  • firm tofu
  • English cucumbers
  • reduced salt soy sauce
  • toasted sesame oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 28, 2020

    Quick and easy. Half the dressing was the right amount for me; I just used a tiny bit of cayenne. I fried the tofu as suggested, as I liked the idea of crispy bits, but won't bother next time unless I can find a good recipe for frying it. I didn't have the vegetables called for, so I used grated carrot, cooked green beans and edamame. The nori strips did add nice flavor, but the salad would still be enjoyable without them. With the salty dressing and nori, I only added 1 tsp kosher salt. Overall, I enjoyed this, but my family not so much - think they would have preferred chicken instead of tofu.

  • lean1 on May 02, 2020

    I love this dish. The dressing is the best part. It's easy to mix in a jar. It's very flavorful. I left out the hot pepper. I didn't have tofu so I used roasted chicken instead and left out the extra oil. I rinsed the noodles and added a bit of the dressing instead. I will likely add this to my favorites.

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