Tofu Broth Soba
Sometimes I forget that tofu is a very polarizing food.
I don’t understand how it can be up there with Blue Cheese, Caviar and the concept of Pineapple on Pizza. Like, huh??
Tofu is extremely versatile— mostly due to the various forms in which it comes.
Firm, Soft, Silken.
There are so many ways to cook it— or not! One of my favourite ways is having it cold with a good quality soy sauce and/or chilli oil on top.
If you’re a big texture person, another great way to use tofu is by turning it into a sauce or, in this case, a noodle broth!
I decided to recreate the cold Tofu Broth Soba noodles from the team battle in the second season of Culinary Class Wars. (If you have seen the show you’ll see that I didn’t include the veal. Reasoning is, without that, this is SUCH a quick recipe!) The broth consists of tsuyu, blended tofu and freshly squeezed lime juice.
It tastes slightly nutty, and salty, and the texture is luscious. Very velvety, perfect for coating a soba noodle.
Let’s make it!
Recipe:
Makes 2 portions
Special Equipment:
Blender
Sieve
Tsuyu:
1/4 cup light soy sauce
1/3 cup mirin
1/4 cup cooking sake
2” piece dried kombu
10g katsuobushi flakes
Add all the above ingredients to a small saucepan.
Place over medium low heat and bring it to a gentle simmer.
Let the mixture gently simmer for 10-15 minutes. Stir occasionally.
Once 10 minutes have passed, pour the Tsuyu into a small container, passing it through a small sieve to catch the kombu and katsuobushi flakes. Discard what remains in the sieve.
Allow the Tsuyu to cool. Refrigerate until needed. (This can be kept for a few months refrigerated in an airtight container!)
Tofu Lime Broth:
135g firm tofu, squeezed of water
150-170ml water
40ml Tsuyu
15ml lime juice
8g sugar
Place your firm tofu in a cheesecloth and squeeze to get rid of excess water. Discard squeezed water.
Add the tofu to a food processor or blender. Blend until smooth.
Add the remaining ingredients to the blender to combine, or combine in a bowl and use a whisk. The blender will result in a smoother mixture.
Pass the broth through a strainer to get rid of any lumps.
Taste to see if the salt level is to your liking. Add more or less water depending on how thick you would like your broth.
Refrigerate until needed. (This can be made a couple days in advance)
Crispy Tofu Strips:
90g firm tofu
20g potato starch
200-250ml neutral oil, for frying
salt to season
Cut your tofu into thin strips, about 1/8” thick, and 2” long. Place on a paper towel to get rid of excess moisture.
Place a small sauce pot on the stovetop. Add your 200ml-250ml neutral oil (vegetable, peanut, canola) and preheat to 300 degrees.
While the oil preheats, add the tofu strips to a small bowl, and sprinkle over the potato starch. Gently shake the bowl to coat the tofu strips.
Once the oil is hot, add your tofu. Use chopsticks to move them about and ensure they don’t get stuck together.
Fry the tofu for 3-4 minutes. Remove from the oil when they turn a light golden. Place them on a paper towel to cool for a couple minutes.
Add the tofu back to the oil to fry them a second time, this time for 1-2 minutes. This will help lock in the golden colour and ensure they are truly crispy.
Once golden brown, remove from the oil and place on a paper towel to cool. Sprinkle with salt right away.
To plate & cook Soba:
160g soba noodles (2 servings worth)
1 batch Tofu Lime Broth
1 batch Crispy Tofu Strips
1 lime, cut into thin slices
kizami seaweed (optional)
ground sesame seeds (optional)
Bring a pot of water to a boil.
Cook the soba noodles according to the package instructions. I cooked mine for 7 minutes!
Once they reach an al dente, Pour them out into a strainer and run them under very cold water to stop the cooking.
Add 1 portion of noodles per bowl.
Add 1/2 portion (170ml) of Tofu Lime Broth per bowl.
Top with lime slices, Crispy Tofu Strips, kizami seaweed and ground sesame seeds.
Serve cold! Enjoy!
