Iced Somen with Crispy Tofu & Scallion Dipping Sauce
Chilled somen noodles served over ice with pan-fried crispy tofu, cucumber, and a tangy dipping sauce spiked with ginger and soy. Ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 7 oz somen noodles (dried)
- 1 block (14 oz) firm tofu, pressed
- 1 medium cucumber
- 2 stalks scallions
- 1 tbsp fresh ginger, minced
- ⅓ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp mirin (or honey)
Instructions
- 1
Boil somen noodles in salted water until al dente, about 2 minutes. Drain and rinse under cold water until fully chilled.
- 2
Pat tofu dry with paper towels. Cut into 3/4-inch cubes. Heat neutral oil in a skillet over medium-high until shimmering.
- 3
Add tofu cubes and sear without stirring for 3 minutes until golden on one side. Toss gently, then cook 2 minutes more.
- 4
Whisk together soy sauce, rice vinegar, mirin, and ginger in a small bowl until combined. Slice cucumber into thin rounds.
- 5
Thinly slice scallions, separating white and green parts. Mix white parts into the dipping sauce.
- 6
Mound chilled noodles in bowls over ice. Top with crispy tofu and cucumber. Serve with dipping sauce and scallion greens on the side.
Tools you’ll need
- large pot for boiling
- colander
- 12-inch skillet
- paper towels
- knife and cutting board
- small bowl for sauce
- whisk
- ice (or ice cube tray)
- serving bowls
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