Recipe modified from turniptheoven.com
There are three easy parts to this recipe. First, make sure you guarantee that your Tofu will be delicious and not that soft, nasty shit alot of people make.
To do this: Press out the extra water: Place the block of tofu in the middle of some paper towels. Top with another few layers of paper towels. Balance something heavy like a cast iron skillet on top and let stand for 45 minutes to 1 hour. Then cut your tofu into cubes and bake for about 30 minutes on 400F.
For the sauce
- 1/4 cup minced peeled fresh ginger
- 1 large garlic clove, peeled and chopped
- 1/2 cup tahini
- 1/4 cup freshly squeezed lime juice
- 1/4 cup tamari
- 2 tablespoons toasted sesame oil
- 2 teaspoons light brown sugar
- 2 teaspoons sriracha
For the soba noodles and tofu
- 2 (8-ounce) packages soba noodles
- 2 tablespoons vegetable oil
- 1 (12-ounce) package extra-firm tofu, pressed (see note above), and cut into squares
- 1 (8-ounce) package fresh spinach
- Chopped scallions, for serving
- To make the dressing, combine all the ingredients in a food processor and process until smooth. Transfer to a container and store in the refrigerator for up to a week.
- To make the soba noodles, bring a large pot of water to a boil. Add the soba noodles and cook for 5 minutes. Drain the noodles, then rinse them under cold water. Return the noodles to the pot, with a little water still clinging to them.
- Heat the oil in a nonstick skillet over medium-high heat. Add the tofu and fry until golden-brown, about 5 minutes per side. Transfer to a plate. Add the spinach to the skillet and sauté just until wilted, about 3 minutes.
- Toss the soba noodles with enough sauce to coat them generously. Divide them between bowls and top with the tofu, spinach, and chopped scallions. Pass the remaining sauce on the side for dipping the tofu.
As always, enjoy!
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