V is for Variety and J is for Japanese Soba Noodles
Welcome to the Vegan Month of Food (VeganMoFo) I intend to post 20 times during the month of September – all about vegan food. Check out the gals who organize the project here, and search out other fantastic vegan bloggers. I decided on the theme of “V is for Variety” because, honestly, once I quit the chicken breast – my food choices exploded! Join me!
Getting sick of all the peanut sauces on every Asian noodle salad? Me, too. I love those dressings, but I was ready for a change and I think I found it. This was especially great on a super-hot evening. I messed around with a few dressings and ingredients from various places and came up with this beautiful salad. Light and cold and refreshing. Totally satisfying. I will save the peanut butter sauces for winter when I crave something more substantial. No kidding, this was excellent.
Japanese soba noodles (aka buckwheat noodles), cooked according to package. Drain and rinse them.
½ seedless cucumber, grated and wrung dry in a clean cloth
Scallions, white and green part, sliced
Firm tofu (optional) (I used Wildwood Teriyaki Tofu), about 6 ounces, cubed
¼ C chopped fresh cilantro
¼ C rice vinegar
1 t sugar
1 T fresh ginger, grated
1 T honey
2 T soy sauce
1 T toasted sesame oil
2 t hot chili sauce
2 T canola oil