Dawn Perry'S Soba Salad With Cucumbers, Soft Tofu & Quick Chile Oil

1. 1

   In a small saucepan over medium heat, combine the oil, red pepper flakes, and dried chile. Cook, swirling occasionally, until fragrant and sizzling about 4 minutes.

2. 2

   Remove the pan from the heat and transfer the oil to a bowl or glass jar; let cool (no need to strain the chile). The oil will keep, tightly sealed in the refrigerator, for a very long time.

3. 3

   Place the cucumbers in a large bowl and season with 1/2 teaspoon of salt. Set aside, tossing occasionally, until the cucumbers have release some of their liquid, about 15 minutes.

4. 4

   Drain off any accumulated juices into a separate medium bowl, and whisk in the ginger, garlic, soy sauce, vinegar, and oil. Pour over the cucumbers and toss to combine.

5. 5

   Bring a medium pot of salted water to a boil. Add the soba noodles and cook until tender, about 5 minutes. Drain, rinse under cold water, then drain once more.

6. 6

   Add the drained soba noodles to the cucumber mixture and toss to combine. Divide the noodles and cucumbers among 4 bowls and top each with a spoonful of tofu. Drizzle each bowl with some of the Quick Chile Oil, sprinkle with sesame seeds and basil, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.