Sweet and Spicy Tofu With Soba Noodles

  • 1 or 1.5 packages firm tofu
  • 1 (8-ounce) package buckwheat soba noodles
  • Green onions, cut into 2 inch matchsticks
  • Cucumber (1 large or 4 mini)
  • Radishes (4, sliced)
  • Cilantro (finishing)
  • Lime
  • 1-inch piece ginger, peeled and thinly sliced
  • Garlic (4 cloves)

  • Canola oil
  • Sesame oil
  • 1/3 cup soy sauce or tamari
  • 3 tbsp dark brown sugar
  • Black pepper
  • Red-pepper flakes

  1. Drain the tofu while you prep the remaining ingredients, about 10 minutes. Preheat oven to 400 degrees. Meanwhile, bring a small pot of water to a boil for the soba noodles. 
  2. Cut tofu into 1-inch cubes, and toss with some oil (1 tbsp), some soy sauce or tamari, and cornstarch. Lay on a sheet pan and bake for 30 min, tossing halfway.
  3. Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
  1. Add garlic, ginger and whites of the onions to the skillet with a tablespoon of sesame oil. 
  2. Add soba noodles to the pan, along with 1/3 cup soy sauce, 3 tbsp brown sugar, 1 tsp black pepper, pinch of red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce. Remove from the heat.
  3. Chop radish and cucumber. Finish with cilantro and lime. Serve warm or at room temp.