Creamy Tahini Soba Noodles with Black Sesame Tofu Meatballs

From An Opera Singer in the Kitchen

Can you tell I have been on an Asian kick lately? Why not? It ensures me that I am going to be getting my full dose of vegetables for the one meal. Where do I get all the ingredients to be inspired with an Asian meal? One of my favorite things to do is go shopping at the Asian supermarkets because there will always be something fun to buy or try that I have never cooked with or even just sampled.

I had a friend ask me where I get all my ingredients for Asian foods and was it worth it. Oh yes. Food items that you could sometimes find at your local grocery store were at least half the price if not more. YES, can you believe it? Here are some pictures of my favorite store.

The first thing I love seeing is the variety of produce and the types of produce I would not be able to find at my regular store. HUGE avocados, plantains, lots of great green veggies, like bok choy, baby bok choy.

This is where I purchase my daikon, the white miracle radish that is super healthy and that I put in lots of salads. The bin was overflowing with this vegetable. It is a sign that the it is used alot. Everytime I go, I always see people purchase daikon. A daikon a day, keeps the doctor away! Something else I like is the abundance of ginger. Another miracle root that I use to make medicinal teas and that I use in all my Asian dishes. Everytime I go to my regular grocery store, they are out. This place ensures some stock.

Teas galore. Teas for ailments, diets, and for enjoyment.

I recently figured out that gluten-free flours are SOOOOOO much cheaper here than in regular stores. I was out of tapioca and potato flour, but they were at 4 bucks a bag and decided against it. When I got to the Asian store, they had both at a BUCK a piece! This is a lot of savings people.

Spices and seeds are plentiful and in bulk at a better price.

All types of dried seaweed are available.

Dishes to display your foods.

The one exciting thing I found the last trip I made was black salt. I mentioned in my Tofoo Yung post that the traditional dish takes eggs and that black salt makes a perfect substitute for the egg flavor. Even though I had heard it was close to 7 dollars in most specialty stores, I found a bag for a BUCK! I am telling you. DO NOT be intimidated by Asian grocery stores. Most of every item is in English or with English translation so that you know what you are buying. Not only are Asian foods available at these places but sometimes they are more of international stores. They have Indian products, Mexican products (like Goya), and Mediterranean products. I love my store and go often. Let me know if you have problems finding a product and I can see if I can locate it for you!

This is why I probably why I make stir-fries or other Asian dishes, because it is so readily available and it is exciting to make new dishes with fun and healthy products. I continue my recipe creation inspired by Ricki and Kim's Sweet and Savory Challenge for the month of October which are sesame seeds. I have toasted white sesame seeds and black sesame seeds, but I do not usually use my black sesame seeds. They stay in my freezer so they will not get old and useless.

I focused on a creation that I had been formulating in my brain. I finally put it down on paper and created a whole 2 new recipes for this challenge focusing on sesame seeds in a whole new way for me. I love these challenges because I challenge myself to try something new! I make tofu meatballs with black sesame seeds and spices and a creamy cold noodles salad made with tahini paste and condiments. Ryan asked me why I did not make more tofu meatballs because he like them so much. You never know what this guy is gonna WHOLE block of tofu instead of half. :) This complete dish was easy to make and super savory. I felt like this dish was more Japanese than anything, since I added Hijiki seaweed and used white rice vinegar along with some mirin and sriracha. Please give this dish a try because it will blow you out of the water.

From An Opera Singer in the Kitchen

Creamy Tahini Soba Noodles

serves 4

4 cups cooked soba noodles
1/2 red pepper, julienned
3 green onions, chopped
2 carrots, julienned
3/4 cup daikon, julienned
1 cucumber, seeded and julienned

Creamy Sauce
1/2 cup raw tahini paste (sesame paste)
1/3 cup mirin
1/3 cup rice wine vinegar
1 Tablepoon sriracha hot sauce
1 Tablespoon sesame oil
1 Tablespoon tamari sauce
1 Tablespoon Hijiki seaweed
1 Tablespoon agave nectar

Cook soba noodles according to package directions and drain water from noodles when cooking has finished. Run cool water on the noodles and drain properly.

Add the vegetables to the noodles in a large bowl and toss well. Mix the sauce ingredients in a small bowl and pour over noodles and mix well until the sauce has evenly mixed. Prepare the tofu meatballs.

From An Opera Singer in the Kitchen

Black Sesame Tofu Meatballs

serves 2 (double recipe)

1/2 package extra-firm tofu (7 ounces), patted dry
2 Tablespoons arrowroot powder
1 green onion, chopped
1 1/2 Tablespoons sriracha hot sauce
1 Tablespoon fresh grated ginger
1 Tablespoon black sesame seeds
1/2 Tablespoon dulse flakes
1 teaspoon finely ground sea salt
2 Tablespoons sesame oil

In a medium bowl, crumble tofu until it looks mealy. Add the rest of the ingredients and mix well. Form into 10 tofu meatballs and heat wok with 2 Tablespoons sesame oil on medium heat.

Once the oil is hot, add the tofu meatballs and cook for 3-5 minutes on each side. If they are not quite browning quick enough, turn the heat up a little below medium-high heat. Total time to cook was 15 minutes until they were golden brown. Set aside to semi cool. Place on top of noodles.

Enjoy with some Jasmine Oolong tea.

From An Opera Singer in the Kitchen