Spicy Sesame Noodles with Tofu
This recipe makes for a quick weeknight meal - it’s a super easy sauce packed with flavor - and you can add whatever vegetables you feel like.
Yield: 2 servings
Total cook time: 20 minutes
Ingredients
1” piece ginger, peeled, minced
5 tbsp unseasoned rice vinegar, divided
1 red chile, thinly sliced, seeded if you’re spice-averse
1/4 cup low sodium soy sauce or tamari
3-4 tbsp honey, depending on how sweet you like it
1 block tofu
1/4 cup neutral oil, such as canola, vegetable, or grapeseed
4 oz dried soba noodles
2 tbsp tahini
3 scallions, thinly sliced on the bias
Sesame seeds, for garnish
Directions
Cut tofu into square-ish pieces by cutting the block in half width-wise, then in a 4 x 5. Place on a plate or cutting board lined with a clean towel, fold the towel over the tofu, and place something heavy on top.
Whisk chile, soy sauce, honey, and 3 Tbsp. vinegar in a medium bowl and set aside.
Heat oil in a medium nonstick skillet over medium-high until shimmering. Cook tofu, undisturbed, until very crisp and dark brown underneath, 4–5 minutes. Carefully turn all pieces and continue to cook until crispy on most sides. If you have the patience, you can get them crispy on all sides, but two crispy sides is the goal.
Transfer tofu to a plate; wipe out skillet. Heat skillet over medium-high. Add about a teaspoon more oil. When hot, add in vegetables. Cook about 3-5 minutes or until softened but still crunchy.
Return tofu to skillet and add soy sauce mixture (reserve medium bowl; you’ll use it again). Cook, stirring occasionally and reducing heat to medium if needed, until glaze is almost thick enough to coat a spoon, about 4 minutes.
Meanwhile, cook soba noodles according to package directions; drain. Do not rinse noodles, even if the instructions tell you to—you want them to stay warm.
Transfer tofu and vegetables to a plate, leaving sauce in pan. Pour sauce into reserved medium bowl. Whisk in tahini and remaining 1 tablespoon. vinegar. Add noodles and toss until coated with sauce.
Divide noodles among bowls. Top with tofu and vegetables, sesame seeds, and scallions.
