After a trip to the farmer’s market our first morning home, we found ourselves in possession of some fine beet greens and a bag of shiitake mushrooms. I thought of one of our regular “light” meals, buckwheat soba stirfried with beet greens, and reinvented it as a cold noodle salad with baked tofu. It worked so well, I might even like it better than the hot version. And it’s a perfect dish for this ridiculously hot weather we’re having right now, especially if you do all the cooking early in the day.
In the morning, I boiled the soba and tossed it with some soy sauce and plenty of rice vinegar, then put the noodles in the fridge to chill. Jon sliced up a block of firm tofu and got it marinating in a mixture of soy sauce and sesame oil. Later in the day he spread the tofu out on a sheet and baked it at 300° for about an hour and a half, turning the pieces once, until it gained a leathery texture with a slightly crisp edge (one of the easiest and best ways to cook tofu, in my opinion). He also stirfried the mushrooms and greens with some ginger, then let everything chill.
Shortly before dinnertime, we combined the noodles and vegetables, added a bunch of chopped scallion, sprinkled the tofu on top, and dripped a little sambal oelek over it all. It was earthy and spicy, but still deeply refreshing, and just what we wanted. Leftovers kept well for several days.