It's hard to beat the August heat. It can be especially difficult to deal with around meal times. Let's face it, sometimes hamburgers and hot dogs can be too -- well -- HOT! I love cold noodles in summer. They're so refreshing. I love grabbing a bowl and finding a shady spot to enjoy a cooling meal.
Add sriracha if you want a little adventure. The noodles have a subtle flavor that is still enjoyable without spicy chili as their dance partner.
1 lb tofu
3 T toasted sesame oil, divided
1 T + 1 tsp soy sauce, divided
1 T rice wine vinegar
1 T mirin
1 lb soba or udon noodles
1/4 c scallions, chopped
1 medium cucumber, chopped
Sesame seeds, optional
Bring a large pot of salted water to a boil. While the water heats, stir fry the tofu in 1 T sesame oil. Drizzle with soy sauce and fry until browned. Set aside to cool. Mix the remaining oil, soy sauce, vinegar, and mirin.
Once the water boils, cook the noodles according to the package. I used fresh udon so it only took a couple minutes. Drain the cooked noodles and rinse with cold water until cooled through. Toss the noodles with the sauce, tofu, scallions, and cucumber. Serve in bowls and top with sesame seeds and sriracha.