- Grated zest of 1 lemon
- Fresh ginger, 1-inch grated
- 1 tablespoon honey
- 3/4 teaspoon cayenne
- 3/4 teaspoon sea salt
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup unseasoned brown-rice vinegar
- 1/3 cup soy sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons toasted sesame oil
- 12 ounces dried soba noodles
- 12 ounces extra-firm tofu
- 1/4 cup chopped fresh cilantro
- 3 green onions, thinly sliced
- 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced (or use Japanese cucumber)
- 1/2 cup edemame (frozen)
- 1 small handful of cilantro sprigs, for garnish
- 1/4 cup black sesame seeds, for garnish (you can use white)
Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine.
With the machine running, drizzle in the oils.
Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.
While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
Quickly stir fry the edemame and add to bowl with noodles.
In a large mixing bowl, combine the soba, the 1/4 cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.