The sesame mayonnaise dressing I made earlier went into this buckwheat noodle as tossing sauce. This pan fried tofu coated with potato starch before cooking was equally nice, so I made the tofu cubes even smaller and added them to the vegetables for this fast one pot meal.
Sesame Mayonnaise Buckwheat Noodles
1/2 carrot julienne 1/3 zucchini, cubed 1 firm tofu, cubed 1 serving buckwheat nooodles Japanese sesame dressing, here kelp powder, optional
Cook the buckwheat noodles according to package instructions. When the noodles are cooked, place them in a sieve and rinse them under cool running water to wash away the excess starch so that the noodles will have a springy bite. Leave the noodles in the sieve to let excess water drain, if you like the noodles cold, run a final rinse with ice water, and set this aside and the rest of the ingredients.
Cooked the firm tofu this way, minus the kelp powder and Japanese Shichimi Togarashi. We will use the kelp powder later as a seasoning and garnish for the noodles.
To assemble, place the drained noodles and julienne carrots in a big mixing bowl/salad bowl. Toss with the sesame sauce to your taste liking. Top noodles with zucchini, fried tofu cubes and garnish with kelp powder. Serve immediately.