Dinner Soon

Cha Soba, Concombre et Tofu

- 225g (8 ounces) cha soba (green tea buckwheat noodles)
- 2 tablespoons Japanese soy sauce
- 1 tablespoon Japanese rice vinegar
- 1 tablespoon mirin
- 1 tbsp sesame butter, a.k.a. sesame paste, tahini, or neri-goma
- 300g (10 ounces) firm tofu, diced
- 1 large cucumber, deseeded and diced
- Sesame seeds, toasted

Serves 2 to 3.

Cook the soba according to package instruction. Plunge in ice water to stop the cooking, and leave in a colander to drain.

In a small bowl, whisk together the soy sauce, rice vinegar, mirin, and sesame butter. Add the soba and coat well. Fold in the tofu and cucumber, sprinkle with sesame seeds, and serve.