Not only is this a bright and inviting dish, which is how I entice my child to eat EVERY day it is also healthy. I cannot wait to make this for my little monster, I already feel that this is going to become a new favorite in the casa!
Springtime Soba with Miso Sauce
4 ounces medium tofu
2 tablespoons cornstarch
3 tablespoons coconut oil or vegetable oil
2 tablespoons salt
4 ounces asparagus, trimmed and cut into 2-inch pieces
4 ounces soba (plain, green tea, or mugwort flavored)
1 tablespoon butter, melted
2 teaspoons white miso
1 teaspoon lemon juice
2 tablespoons chopped chives
2 ounces watercress (about 2 cups), tough stems removed
2 small radishes, thinly sliced
Toasted sesame seeds (black or white), for garnish
Set a large pot of water to boil.
Meanwhile, prepare tofu. Rinse and drain tofu, cut into domino-sized pieces, and place between clean kitchen towels (or paper towels) to blot excess liquid. Coat tofu pieces with cornstarch. Heat oil in a skillet and fry tofu until golden on both sides. Remove from skillet and set aside.
When water comes to a boil, add salt and asparagus. Blanch asparagus until bright green and tender (not mushy), about 1-2 minutes. Remove asparagus with a slotted spoon or strainer and run under cold water to stop the cooking process. Set aside.
Recipe and photo via The Kitchn