- 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)
Pantry
- Canola oil
- Sesame oil
- 1/3 cup soy sauce or tamari
- 3 tbsp dark brown sugar
- Black pepper
- Red-pepper flakes
BAKE TOFU + MAKE SOBA
- 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.
- 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.
- 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.
MAKE NOODLES
- Add garlic, ginger and whites of the onions to the skillet with a tablespoon of sesame oil.
- 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.
- Chop radish and cucumber. Finish with cilantro and lime. Serve warm or at room temp.
