black sesame otsu (soba noodles, black sesame paste, tofu and vegetables)

 
WOW. You must try this, if only for the black sesame paste! I found this recipe on Heidi’s incredible blog and printed it off some time ago now. It also features in her latest book which I have been spending a bit of time reading. Why I have been putting off preparing this meal for so long, I do not know. I was wondering if eating a cold noodle dish would be enjoyable on a cold Winter night and the answer is: HELL YES. Everything about this dish is perfect.

While it’s filling, it is also light on the tummy and I felt satisfied and energised after eating it.  The sesame paste was by far the highlight of the dish – it reminded me of those yummy Sesame Snaps snacks I used to eat as a child but with a Japanese twist. Although I love the simplicity of the original recipe, I thought it could do with a few vegetables – I added some broccoli and red capsicum. I kept it very close to the original with only a few small changes.

 

INGREDIENTS

1 tbs extra virgin olive oil

2 tsp mixed pumpkin seed and sunflower seeds

60g black sesame seeds

1 1/2 tbs tamari (soy sauce)

1 1/2 tsp mirin

Scant 1 tbs sesame oil

2 tbs brown rice vinegar

dash cayenne pepper

Fine-grain sea salt

180g soba noodles

245g organic firm tofu

large handful of broccoli and sliced red capsicum

1 bunch green onions, thinly sliced

 

METHOD

Toast your seeds for a minute in a big pan over medium heat. Add the sesame seeds and stir about for a minute to toast lightly. Be extra careful not to burn them!

Transfer them to a food processor and blend for until it is almost powdered. Transfer for a small mixing bowl and stir in the tamari, mirin, sesame oil, brown rice vinegar, and cayenne pepper.

Bring a large pot of water to a boil. Add the soba, and cook for around 4 minutes or until tender. Drain, reserving some of the noodle cooking water, and rinse under cold running water.

Cut the tofu into matchstick shapes. Season it with a pinch of salt, toss with a small amount of olive oil, and cook in a large pan over medium-high heat until lightly browned all over.

Reserve a heaping tablespoon of the sesame paste, then thin the rest with 1/3 cup of the hot noodle water.

Blanch your broccoli and capsicum then combine them with the soba, half the green onions and the black sesame paste. Toss until well combined. Add the tofu and toss again gently. Serve topped with a dollop of the reserved sesame paste and the remaining green onions.

Serves 3.

(Source)