The calendar has ticked over to June, and we’re rapidly approaching the start of summer! But at least here in Los Angeles, the weather is already heating up. For me, this means it’s time to start making more salads! And not just the leafy kind! 

This is a Buckwheat Noodle Salad with Grilled Tofu and Roasted Pepper. It comes courtesy of Deborah Madison, a preeminent vegetarian cookbook author and chef. The recipe itself can be found in the fabulous Vegetarian Cooking for Everyone. You can read my review of the book here. If you’re in or from San Francisco, she founded Greens Restaurant, which remains open today. She also, I might add, graduated from my alma mater, UC Santa Cruz!

The salad combines soba noodles, tofu, sweet roasted peppers, with a slightly hot and slightly sweet sauce to make a dish that is light but satisfying. It’s also a great way to get someone to try (and perhaps enjoy) tofu. More importantly, it's also really easy to cook. Some hot dishes require expert timing so that everything is done and ready at the same time. This? Not so much. It comes together cold, so you can compose it at your own pace. Need something to kick off the summer with? This might be the ticket!

Soba Noodle Salad with Grilled Tofu and Roasted Pepper

Now, you can marinate the tofu for a day or long. But that's not really necessary, as the tofu doesn't really absorb much marinade. As little as an hour is found. 

First, cut the tofu into slabs, about 1/2 - 3/4 inch thick and drain briefly on paper towels. Put one sheet down on the bottom and press on the top with another sheet. 

Meanwhile, get out your pie plate, or something of similar size.

Whisk together the ingredients together in the pie plate. 

Now, you'll probably have to buy some of the ingredients. They aren't common, but they are great to have around!

Then, cut the tofu into strips, to ensure maximum marinade coverage. Now place then in the marinade.

Turn them to cover the pieces of tofu with the marinade. 

Cover and refrigerate until you're ready to use them.

When you're ready, remove the tofu pieces from the marinade, reserving the marinade. Prepare an outdoor grill or grill pan. Alternatively, you can broil the tofu, though you won't get those pretty grill marks.

Grill or broil until browned on all sides.

Slice into bite size pieces and set aside.

Meanwhile, get out your peppers. Slice them into flat pieces, quartering the pepper. Brush on just a little bit of oil to help the outside skin cook.

Grill or broil the peppers until the skin blisters. Don't worry if the skin gets black (i.e., burnt), since it'll come off, leaving nothing but the tender pepper flesh.

They'll be quite hot for a while. So once they cool down, peel and slice into narrow strips. Set them aside.

Now, grab your soba noodles. Any variety should be fine. Although soba noodles are traditionally buckwheat noodles, most of the one's that you'll find at the grocery store have a blend of whole wheat, because 100% buckwheat noodles tend to be gummy.

Boil the noodles in a large pot of unsalted water according to the package directions, until done. 

Drain and rinse under cold water to stop the cooking and shake off excess water. It's important to do this, because it washes off a lot of the starch. Buckwheat, discussed earlier, can be quite gummy. Washing the noodles will make sure they're as smooth as silk!

Now, time to put everything together! Combine the noodles, scallions, and peppers in a large bowl.

Toss the noodles with most of the reserved marinade, saving just enough to drizzle on the plates at the end.

Now you can use tongs. But to be honest, I've been making this dish for a while, and the best way to really coat everything is to use your hands.

So wash those hands well and mix everything up!

Sprinkle about 2 tablespoons of sesame seeds on top and toss again briefly.

Now, plate the noodles and put on a portion of the tofu. Drizzle with a bit of the reserved marinade and sprinkle on some more toasted sesame seeds.

Enjoy!

INGREDIENTS (TOFU AND MARINADE)

1 package Chinese-style firm tofu (about 16 - 20 oz)

1/3 cup hoisin sauce

2 teaspoons dark (or toasted) sesame oil

1/3 cup mirin (rice wine vinegar)

3 tablespoons soy sauce

1 1/2 tablespoons dark brown sugar (or light)

1 1/2 tablespoons tomato paste

3 garlic cloves (minced, but preferably pressed)

1 tablespoon ginger (minced, but preferably grated fine)

2 pinches red pepper flakes (or more for more heat)

INGREDIENTS (THE NOODLES)

2 red bell peppers - quartered and brushed with oil

12 ounces packaged soba noodles

1 bunch scallions - thinly sliced including a little of the greens

2 tablespoons toasted black or white sesame seeds

SERVES 4-6 

PREPARATION TIME 30 - 45 MINUTES