I have been obsessed with this recipe for almost 10 years now. I first discovered it from my friend Jo who had seen it on the blog 101 Cookbooks. Over time, I have adapted it using our achaars at Brooklyn Delhi to save time in a pinch or to bump up the flavor if I don't have all of the ingredients. Our Rhubarb Ginger Achaar pairs super well in this recipe. The flavors in this achaar replace the ginger and cayenne in the original recipe and boost the tart with rhubarb, umami flavor with asafetida and heat with fresh green chili peppers.
This dressing is so complex and devastatingly addictive - fresh lemon juice, tart rhubarb, heat from ginger and chili peppers, nutty sesame oil, sweet rice vinegar. I add a spoon of tahini too for a creamy finish. Then you toss soba (noodles made from buckwheat flour), fried or baked tofu and cucumbers in the dressing and top with cilantro and toasted sesame seeds. The flavors are robust and refreshing all at once. To make the dressing, I usually just chuck all of the ingredients into my blender. I guarantee this will become one of your favorite recipes too.