Tofu? Tofu. You have probably heard of tofu, but are maybe not too fond of eating it. If that’s the case, this recipe can easily be modified by using beef, chicken, fish, or seafood instead. If you like tofu, but are uncertain of how to prepare it yourself, I highly recommend this wonderful tofu tutorial from blogger Daily Garnish.
So. Tofu and soba. Two curious ingredients. I combined them, using this recipe from Serious Eats as a template, for a light but satisfying meal that my whole family could enjoy.
First, prep your tofu by draining the water, wrapping it in a paper towel, and putting a heavy object like a phone book on top of it. This will help squeeze out all the moisture; an essential step in making crisp, crunchy tofu. Next, cut your tofu into cubes, and then chop your pepper (or peppers) and scallions.
Next, boil a large pot of water. When it comes to a boil, add the soba and some salt or other spices, than turn the heat down until it comes to a simmer. Cook for five minutes, until your noodles are floppy and look like hair.
While that’s cooking, start the tofu. Spray a skillet with cooking spray (you can use olive oil, but cooking spray will make the tofu come out crispier) and turn your heat on high. Once the oil heats up, add the tofu cubes, and kind of push them around until they turn golden brown and crispy on all sides, like this:
The tofu came out kind of bland, so I would suggest sauteing it with soy sauce and red pepper flakes, or whatever else you want to add.
When the soba is done, drain, rinse thoroughly in cold water, and then drain again. This will keep it from getting rubbery, and it really works! My brother even said the soba tasted just like whole wheat pasta.
Combine tofu and soba. In a small bowl, combine equal amounts of ponzu sauce, soy sauce, and lime juice. Pour over the noodles and tofu, then add the chopped vegetables and a hearty sprinkle of sesame seeds. If it still tastes too bland, you can always add sriracha.
Serve cold, as an entree or side.