Grapefruit-–Soba Noodle Salad with Spicy Peanut Sauce

Vegetarian Times Issue: January 1, 2009   p.84

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Directions

1. To make Spicy Peanut Sauce: purée vinegar, peanut butter, soy sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until smooth.
2. To make Soba Noodle Salad: Toss together bell pepper, radishes, and green onions in large bowl. Bring large pot of water to a boil, add snow peas, and cook 2 minutes. Transfer snow peas to bowl of ice water with slotted spoon; drain, and add to vegetables. Return water to a boil.
3. Cook soba noodles in same pot of boiling water according to package directions; drain, and rinse under cold water. Drain again, and set aside.
4. Heat oil in skillet over medium-high heat. Add tofu, and cook 1 minute per side, or until lightly browned. 5. Toss tofu, grapefruit supremes, and soba noodles with vegetables. Divide among 6 bowls, drizzle with Spicy Peanut Sauce, and sprinkle with cilantro and sesame seeds, if desired.

How to Supreme a Grapefruit

One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here’s how to do it:

1. Trim ends all the way to juicy flesh.   
2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)   
3. Holding fruit over a bowl, cut sections along membranes as if you were
 slicing out a wedge, releasing them one by one.   
4. Set supremes aside, and squeeze membrane “skeleton” over bowl to release any remaining juice.