Ingredients
- 1 cup tofu soft or silken
- 1 bunch radishes
- 3/4 lb mizuna leaves
- 1/3 cup scallions
- 1 Tbs Dijon mustard
- 1/4 tsp kosher salt
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 2 Tbs peanut oil (if unavailable use 1½ Tbs vegetable oil plus 2 Tbs toasted sesame oil)
- 12-13 oz soba noodles buckwheat
- 1 Tbs shoyu Japanese soy sauce
- 1 1/2 sesame seeds toasted
Servings:
Units:
Instructions
- Cut tofu into small pieces. Place in fine strainer and drain for about ½ hour. Meanwhile, boil large pot of water.
- Rinse radishes, slice enough to measure ½ cup and then dice the rest. Set aside.
- Trim heavy stems from the mizuna, cut leaves into ½-inch sections, wash well, spin dry.
- Measure 1 cup tightly packed mizuna. Put in food processor with all but 2 Tbs scallions, the mustard and the salt. Pulse until fine. Add drained tofu, lemon juice and zest, and 1 Tbs oil. Process until smooth, scraping sides down. Refrigerate.
- Cook noodles in boiling water until barely tender, 2-3 minutes. Drain and rinse.
- To serve, line bowls with whole mizuna leaves. Toss noodles with diced radishes, reserved 2 Tbs scallions, 1 Tbs oil and shoyu. Divide among bowls, then spoon the mizuna dressing over the noodles. Top with sliced radishes and sesame seeds.
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