Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Cut the red cabbage into thin strips. Coarsely grate the carrot and cut the cucumber into thin strips. Slice the spring onion into rounds and set the vegetables aside for now.
Cook the soba noodles
Bring a large pot of water to a boil, add the soba noodles, and cook for 4 minutes or according to the package directions, so they remain firm. Drain, briefly rinse with cold water, and let them drain well.
Sear the tofu
Pat the tofu dry and cut it into cubes about 2 cm across. Toss it with the cornstarch and salt. Heat the neutral oil in a nonstick pan and cook the tofu over medium-high heat for 7 to 9 minutes, turning it regularly, until golden on all sides and crisp on the outside.
Mix the dressing
In a small bowl, thoroughly mix the lime juice, soy sauce, honey, grated ginger, sesame oil, and water. Taste it: the dressing should be distinctly sour and savory, with a touch of sweetness.
Combine the noodles and vegetables
Place the soba noodles in a large bowl and add the cabbage, carrot, cucumber, and spring onion. Pour over the dressing and toss thoroughly so the noodles and vegetables are evenly coated.
Finish and serve
Divide the noodles between two bowls. Arrange the hot, crispy tofu on top and sprinkle with sesame seeds. Serve immediately while the tofu is warm and the vegetables are still crunchy.
