Soba Noodle & Herb Tofu Salad

I think we can officially call it summer now. Last week we celebrated midsummer with our friends. We all had a blast, Elsa in particular. She kept dancing around the midsummer pole long after the music had stopped. I’m telling you, if you are not from Sweden and thinking about visiting, come late June and pull all strings possible to get invited to a Swedish midsummer party. They are the heart and soul of all things Swedish.

This salad is totally unrelated to our midsummer celebrations. Never the less, it’s one of those recipes that literally screams summer. Soba noodles combined with thinly sliced zucchini, herb marinated tofu, seasonal fruit, vegetables and a drizzle of sesame oil. Very uncomplicated and the perfect dish on a sunny day.

The recipe is from our app Green Kitchen. We released a new update for the iPhone-version today. We wanted to add something more inspiring than the precious recipe list, so our app-designers built a grid-mode similar to the iPad-version. You can still access the recipe list by swiping left. It’s got such a nice and intuitive feel to it. Check it out and see how you like it. Please get back to us with feedback, as we are constantly working on improving it.

Tomorrow we take a few days vacation from the book project. We felt like we needed a break from recipe writing to hang out with our friends and family. It’s going to be so incredibly nice.

If you have any requests on what kind of recipe you’d like us to post next, please write it in a comment. Our brains are kind of burnt out at the moment.

Soba Noodle & Tofu Salad for 2

buckwheat soba noodles, for 2 persons
_ zucchini (sliced thin, in the same shape as noodles)
2 tbsp toasted sesame oil
1 tsp rice vinegar (optional)
_ lime, juice

Herb marinated tofu
200 g firm tofu
2 tbsp extra virgin olive oil
1 handful of fresh herbs (coriander, parsley or mint)
1-inch fresh ginger, minced
salt & pepper, to taste

Vegetables & fruits
4 cherry tomatoes
4 small broccolinis
1 chioggia beet, thinly sliced
4 tbsp edamame beans, blanched
2 slices melon
2 tbsp sesame seeds, toasted
1 handful sprouts, for serving

Preparing the tofu: Combine olive oil, herbs, ginger and salt & pepper in a food processor or chop by hand. Drain the tofu, pat dry, and cut into big squares. Pour the marinade over the tofu and set aside for about 30 minutes.

Preparing the noodles: Boil the noodles according to the package. Drain and rinse in cold water. Add sesame oil, rice vinegar and lime juice and stir until combined. Add zucchini noodles and combine. Leave to cool off a bit.

Assembling the salad: Place the noodles in two bowls. Top with tomatoes, broccolinis, chioggia beet, edamame, melon, tofu and sprouts. Sprinkle with sesame seeds. Serve!

Recipe photos by Johanna Frenkel