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