There seems to be no denying. Summer is on its way out. At least it seems so around here. Days get colder, the first leafs start turning brown, and the occasional rain shower on a sunny day is replaced by the occasional sunny hour on a rainy day.
There are, of course, exceptions. One of these exceptional summer days came recently and I was determined to make myself something that would capture this summer feeling for a while.
But how exactly? I wanted lots of greens, that was one thing. I remembered that I had recently come across a salad made with Japanese noodles: Otsu Salad, it was called.
I had been so vibrant with green colors, it looked like the kind of salad bowl you’d want to have for lunch, or for dinner, or as a snack, or when you simple need a comforting bite.
I was lucky to still have a package of sweet potato & buckwheat noodles I could use for it. The green part comes from fresh chopped scallions and cute cucumber slices.
But what I love most about this is the crunchy tofu. You cut fresh tofu into bite-sized cubes and fry them in sesame oil until they begin to brown. Of course, the dressing – made from olive and sesame oil, white vinegar, tamari, maple, and ginger – gives the right punch to the Otsu Salad.
Roasted sesame seeds on top and this dream salad is ready.
Don’t miss out on this mindblowingly tasty salad. Fresh, vegan, gluten-free. A summer recipe for everyday.Print
Otsu Salad: vibrant with green colors, it looked like the kind of salad bowl you’d want to have for lunch, or for dinner, or as a snack, or when you simple need a comforting bite.
For the salad:
- 15 oz (400 g) fresh tofu
- 5 – 6 scallions
- 1 cucumber
- 8 oz (250 g) sweet potato & buckwheat noodles
- sesame oil for frying the tofu
- 4 Tbs sesame seeds, toasted
For the dressing:
- 2 Tbs olive oil
- 3 Tbs sesame oil
- 1/4 cup (60ml) white vinegar
- 1 Tbs maple
- 1/4 cup (60ml) tamari
- 1 piece ginger freshly grated
- salt, pepper to taste
- Cook the noodles according to manufacturer’s instructions. Drain with cold water and set aside.
- Wash and chop the scallions. Cut the cucumber lengthwise, remove seeds, and then cut into thin slices.
- Heat a frying pan and briefly toast sesame seeds.
- Prepare the tofu by drying it and cutting it into cubes. Heat sesame oil in the frying pan and add the cubes. Fry at medium heat until they brown and become crispy.
- Now it’s time to prepare the dressing. Whisk together all ingredients in a small bowl.
- Finally, in a large bowl, mix the noodles, scallions, cucumber, tofu, and most of the dressing. Serve with the remaining dressing and a good spoonful of the roasted sesame seeds.