Ingredients
3 lg
omatoes, cut into ½-inch-thick wedges
1 lg
shallot, thinly sliced
3 tbsp
soy sauce, divided
2 tsp
unseasoned rice vinegar
8 oz
thin wheat noodles such as somen or somyeon
1 lb
extra firm or super firm tofu (if using extra firm, thoroughly pat the tofu dry before using)
1 tbsp
light or dark brown sugar
2 lg
garlic cloves, minced
¾ tsp
chile flakes (use less if you are sensitive to spice)
5 tbsp
neutral oil, such as canola or grapeseed, divided
Finely chopped green onions for garnish, if desired
Move over tomato toast—this summery noodle salad is an ideal venue for featuring summer’s finest fruit. To capitalize on their uniquely savory flavor, the tomatoes are cut into big, juicy wedges and marinated with shallots, soy sauce, and vinegar. This mixture (juices and all) is tossed with cold wheat noodles, crispy crumbles of tofu, and a garlicky chile oil for a refreshing vegetarian meal. Be sure to rinse your noodles well to ensure they stay slippery and slurpable rather than sticking together in a single clump.
Directions
- Add the tomatoes and shallot to a medium bowl along with 1 tablespoon of soy sauce and the rice vinegar. Let sit for about 10 minutes or until the tomatoes release their juices.
- Fill a medium pot with water and bring it to a boil over high heat. Cook the noodles according to the package instructions, then drain. While the noodles are still in the colander, rinse them well with cold water until they’re fully cooled. Let drain completely and set aside.
- Meanwhile, crumble the tofu into pea-size pieces, then add to a bowl and sprinkle with the remaining 2 tablespoons of soy sauce and the brown sugar. Toss well to combine and set aside.
- Add the garlic and chile flakes to a small bowl. Place a large skillet or wok (I recommend using nonstick, cast iron, or carbon steel to avoid sticking) over medium-high heat and add 3 tablespoons of oil. When the oil is hot and shimmering, pour it into the small bowl, over the garlic and chile flakes. Set this aside as well.
- Return the pan to the heat and add the remaining 2 tablespoons of oil. When the oil is hot, add the tofu and cook, stirring frequently, for 5 to 7 minutes or until golden and crispy in places, adding an extra tablespoon of oil to the pan if necessary. The bottom of the pan may become dark and sticky. Use a spatula to scrape up the caramelized bits from the bottom and stir them into the tofu.
- To a large serving bowl, add the noodles, tofu, tomato mixture, and infused oil, then toss to combine. Garnish with green onions if desired, then serve.
- This dish is best eaten immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.
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