35 minutes
A delicious blend of crispy tofu and soba noodles glazed with a chile soy sauce, accompanied by fresh vegetables and aromatic herbs.
Firm Tofu, drained and cubed
0 oz
Scallions, trimmed and sliced
bunch
Neutral Oil, divided
tablespoons
Toasted Sesame Oil, divided
tablespoons
Garlic Clove, thinly sliced
each
Fresh Ginger, grated or minced
teaspoons
cups
Dark Brown Sugar
tablespoons
teaspoons
teaspoons
All-Buckwheat Soba Noodles, cooked and drained
0 oz
tablespoons
Seedless Cucumber, thinly sliced
cups
Radishes, thinly sliced
each
handful
1. Prepare and Press Tofu
Wrap the drained tofu in a kitchen towel and place a heavy cutting board on top to press out excess moisture for about 10 minutes.
2. Cook Tofu
Heat 2 tablespoons neutral oil and 1 tablespoon sesame oil in a skillet over high heat. Add cubed tofu and cook undisturbed for about 6 minutes on each side until golden and crispy. Transfer to a plate and cover with foil to keep warm.
3. Make Glaze
In the same skillet, add the remaining oils, garlic, ginger, and scallion whites. Stir for 1 minute, then add soy sauce, brown sugar, black pepper, and red pepper flakes, cooking until a sauce forms.
4. Cook Soba Noodles
Cook soba noodles according to the package instructions, then drain well.
5. Combine and Serve
Toss the cooked soba noodles with the sauce in a large bowl. Add crispy tofu, fresh lime juice, cucumbers, radishes, and scallion greens. Mix gently and serve garnished with cilantro and lime wedges.
Pressing the tofu is crucial to remove as much moisture as possible. This helps in achieving that coveted crispiness. Use a tofu press if you have one, or wrap the tofu in a clean kitchen towel and press it under a heavy object (like a cast iron pan) for at least 15-30 minutes.
Cook the noodles according to package instructions, but be sure to taste for texture. They should be slightly firm to the bite (al dente) to prevent them from becoming mushy when added back to the pan.
Use a well-heated non-stick skillet or a seasoned cast iron pan. Make sure the oil is hot before adding the tofu. This step seals the tofu quickly, creating a golden crust.
Rinse the cooked soba under cold running water to remove excess starch, which can cause clumping. This also stops the cooking process.
The glaze should strike a balance between sweet, salty, tangy, and spicy. Taste and adjust the sugar, soy, vinegar, or chile to find your preferred balance.
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