Tofu and Soba Noodles
If you prefer not to stir-fry your tofu, feel free to add the cubes directly into the noodles after they have marinated in the ponzu.
Serves: 4Hands-on: 10 minutesTotal: 40 minutesDifficulty: Medium
- 1 cup ponzu sauce
- 1 tsp. sambal chili paste
- 1⁄2 Tbsp. grated orange zest
- 1 small garlic clove, peeled and minced
- 1⁄8 tsp. ground black pepper
- 1 1⁄4 tsp. toasted black sesame seeds, divided
- 5 Tbsp. canola oil, divided
- 10 oz. firm tofu, cut into 1-inch cubes
- 1 Tbsp. miso paste
- 1⁄2 Tbsp. honey
- 1 tsp. sesame oil
- 1⁄4 tsp. cayenne pepper
- 1⁄2 cup blanched edamame beans
- 1⁄2 cup thinly sliced cucumbers
- 1⁄4 cup diced red bell peppers
- 10 oz. cooked soba noodles, cooled
- 2 scallions, minced
- In a shallow dish, combine 1⁄2 cup ponzu sauce, sambal, orange zest, garlic, black pepper, and 1⁄4 teaspoon sesame seeds. Stream in 2 tablespoons canola oil, whisking constantly. Combine the marinade with tofu cubes. Cover and refrigerate for 20 minutes, flipping the cubes halfway through.
- In a large bowl, whisk together remaining 1⁄2 cup ponzu sauce, miso paste, honey, sesame oil, 2 tablespoons canola oil, and cayenne pepper. Add in the edamame beans, cucumbers, bell peppers, and cooked soba noodles. Toss well to evenly coat the ingredients. Cover the bowl and refrigerate for 20 minutes.
- Remove the tofu from the refrigerator and blot dry with paper towels. Heat the remaining 1 tablespoon oil in a wok over medium-high heat. Toss in the tofu and stir-fry for 1 to 2 minutes until the cubes become lightly golden.
- Remove tofu from wok. Toss with the chilled soba, and then toss in the scallions. Transfer to plates and sprinkle with the sesame seeds.