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1
In a small bowl, make the dressing.
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2
Whisk together soy sauce, mirin, sugar, ginger and wasabi powder or paste.
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3
Wasabi powder or paste can be found at most supermarkets near the fish section.
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4
It is used with sushi if you have trouble finding it ask for it from the staff at the fish counter.
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5
We find the powder is less potent than the paste and use over 1 teaspoon in this recipe with noticeable spicy but not overpowering.
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6
Adjust to taste.
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7
Set aside.
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8
Drain tofu very well, cut into cubes and let drain on paper towels as much as possible.
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9
Mix the cornstarch and corn meal in a shallow dish.
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10
Season the tofu with salt and pepper then dredge in the cornstarch cornmeal mixture.
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11
Set aside on a wire rack.
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12
Heat a large non-stick skillet with 3 tablespoons of canola oil over medium high heat.
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13
The oil should be very hot.
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14
Add the tofu cubes and fry until golden brown on each side, carefully turning as needed.
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15
In larger pot or dutch oven bring about 4 litres (16 cups) of water to a boil along with one tablespoon of salt.
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16
(Don't worry the salt will be rinsed off later.)
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17
Add the dry soba noodles and cook according to the package directions or 4 to 5 minutes.
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18
Drain noodles in a colander and rinse until completely cook with cold water and let drain.
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19
Once drained add 2 teaspoons of sesame oil and mix.
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20
Set aside.
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21
To assemble the salad:
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22
Place the noodles in a large bowl.
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23
Add the dressing and toss.
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24
Then add the radishes, cucumbers and shredded carrots and half of the scallions.
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25
Toss to thoroughly combine.
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26
Add the tofu and toss gently.
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27
Adjust seasonings adding pepper and salt if needed.
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28
Serve at room temperature or colder.
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29
Garnish with the remaining scallions.
