Roasted Hodo Tofu With Mango, Eggplant And Buckwheat Soba And Hodo Yuba “Noodles”

A delightful combination of flavors and textures –  rich and creamy eggplant, sweet and buttery Altaulfo mangoes, smooth and firm Hodo tofu, earthy and wholesome 100% buckwheat soba noodles and chewy Hodo yuba – all held together in a cilantro-lime vinaigrette.  All vegan and gluten-free to boot.

12 oz Hodo semi-firm tofu, diced 3/8 inch
1/4 cup EVOO
1 teaspoon kosher salt
2 Chinese eggplant, peeled, cut into bite size

Vinaigrette:
6 Tablespoons brown rice vinegar
2 Tablespoons sugar
½ teaspoon salt
2 cloves garlic, minced
1 Fresno chile, deseeded, finely chopped
1 teaspoon sesame oil
1 lime, juice and zest
2 Atoulfo mango, peeled, cut into ¼ inch thick strips
2 cups cilantro leaves and stems, chopped
2 cups basil, chiffonade
1/4 red onion, very thinly sliced

8 oz yuba, sliced thinly
1/2 lb buckwheat noodles

  1. Toss tofu cubes with EVOO & salt.  Roast on parchment 400F 20 mins till golden.
  2. Cut eggplant at an angle, and fry 375F for 5 minutes till tender.  The eggplant should still be brilliant purple.  Salt and drain over a rack.
  3. Cook buckwheat noodles according to package instructions.  Drain, chill.
  4. Cut yuba into thin strips.  Chill.
  5. Whisk vinaigrette ingredients together.
  6. Toss mango, herbs, cooled tofu, yuba and eggplant with vinaigrette.

Serves 6
Credits: Flavor Explosions

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