Ingredients:
4 cups fresh orange juice
1 (12.7 ounce) package soba noodles
1/3 cup low-sodium soy sauce
1/3 cup spicy sesame oil
1/3 cup sugar
1/4 cup rice wine vinegar
2 tbsp black sesame seeds, toasted
1 bunch scallions, white & green parts, thinly sliced
1 (10-ounce) package firm tofu, cut into small cubes & salted to taste
Directions:
Place the fresh orange juice in a small saucepan over medium-high heat and bring to a boil.
Reduce heat to low and simmer for about 30-40 minutes until juice reduces to 1 cup and becomes syrupy.
While the orange juice reduces, cook soba noodles according to package directions. Drain then rinse well with cold water twice. Drain and place in a big bowl.
After the orange juice reduces, put the syrupy juice in a blender. Add the soy sauce, sesame oil, sugar, and rice wine vinegar to the blender and process until well emulsified in about 2 minutes.
Pour half of the orange dressing over the noodles and toss well.
Leave the noodles in the refrigerator for 20-30 minutes to chill.
Then toss the chilled noodles with toasted sesame seeds and scallions.
Top noodles with cubed tofu. Serve with left over dressing on the side.
