Crispy Tofu and Soba Noodle Stir-Fry

1. Drain the Tofu

To begin, drain the tofu well by placing it in a colander or on a paper-towel-lined plate for about 10 minutes. This step is crucial as it helps to remove excess moisture, ensuring that the tofu becomes crispy when cooked.

2. Cook the Soba Noodles

While the tofu is draining, bring a small pot of water to a boil. Once boiling, add the soba noodles and cook them according to the package directions, typically 5 to 8 minutes. After cooking, drain the noodles and rinse them under cold water to stop the cooking process and set them aside.

3. Prepare the Tofu

Next, cut the drained tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat and add the canola oil along with 1 tablespoon of sesame oil. Once the oil is hot, add the tofu cubes to the skillet. Cook them for about 8 to 10 minutes, turning occasionally, until the tofu is golden on all sides and releases easily from the pan. Transfer the cooked tofu to a paper-towel-lined plate to absorb any excess oil.

4. Cook the Aromatics

In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of sesame oil. Add the smashed garlic, sliced ginger, and the white parts of the green onions. Cook these aromatics for about 1 minute, stirring constantly, until they become fragrant but not browned.

5. Combine Noodles and Sauce

Now, add the cooked soba noodles to the skillet with the aromatics. Pour in the soy sauce, dark brown sugar, black pepper, and a pinch of red-pepper flakes. Toss everything together to ensure the noodles are evenly coated with the sauce and the flavors are well combined. Add the green parts of the green onions and toss again.

6. Add Tofu and Serve

Finally, return the crispy tofu to the skillet and gently mix it with the noodles and sauce, ensuring the tofu is well coated. Serve the stir-fry warm or at room temperature, garnished with thinly sliced cucumber, radish, fresh cilantro leaves, and lime wedges on the side.