It feels a bit late to be posting a huamata (salad) recipe on here but I’m going to share anyway, seeing as it is so delicious. It’ll be on regular rotation once Raumati rolls around again!
Kīnaki (serves 4)
- 1 packet of soba noodles (I usually use Hakubaku brand)
- 4 cups of mixed shredded or grated vegetables: you can use red or white cabbage, carrots, radishes, finely chopped spinach/puha/silverbeet, zucchini
- 1 capsicum finely diced
- 2 spring onions, finely chopped
- a handful of chopped coriander (you can also add some mint and basil)
- ¼ crushed peanuts as a garnish
For the dressing:
- 1 teaspoon fresh grated ginger (could substitute a teaspoon of ground ginger)
- 1 clove of garlic, crushed
- 4 tbsp peanut butter (smooth or crunchy)
- Juice from 1/2 orange (I’ve also used grapefruit too)
- Juice from 1 lime (can substitute lemon here too!)
- 2 tablespoons soy sauce (
- 2 tablespoons agave or maple syrup
- 3 tablespoons toasted sesame oil
- A dash of sriracha if you want some spice
Cook soba noodles according to directions on packet. Once cooked, drain and run some cold water over them to cool.
Whisk together the dressing ingredients in a large jug. (It helps to heat the peanut butter first if it’s really thick.)
In a large bowl, toss the mixed veggies with the spring onion, coriander (and other herbs if using), and capsicum.
Add the cold noodles and lightly toss. Pour the peanut dressing over and toss well using tongs to cover the salad ingredients.
Garnish with peanuts.
For the baked tofu:
- 1 packet firm tofu
- 2 tablespoons toasted sesame oil
- 4 tablespoons soy sauce
- 1 teaspoon of fresh ginger grated
- 2 garlic cloves, crushed
Cut the tofu into slices about 1cm thick (see photo) and place on a baking tray on top of baking paper.
Whisk the rest of the ingredients together.
Spoon the mixture over the pieces of tofu and turn them over so that they are well-coated.
Bake at about 140 c for about 20 minutes (checking frequently and turning).