Spicy Soba Noodles
Classic Asian flavors come together to create an easy dish with tofu and spicy soba noodles. If you've never had buckwheat soba, it's a really great noodle for chilled salads (especially if you're going with Asian flavors). It holds its firmness really well, and noodles do a good job of taking on the perfect coating of sauce without feeling slippery. As a warning, this recipe is hot hot hot. You can leave out the jalapeno and/or cut back on the chili sauce.
Ingredients
Cooking Instructions
step 1
Start by slicing the Extra Firm Tofu (1 pckg) into six slabs, and pressing gently between a few sheets of paper towels. Let them sit between the paper towel for about 10 minutes to drain excess water.
step 2
Make the sauce by stirring these ingredients in a bowl: Gochujang (3 Tbsp), sambal or Sriracha (2 Tbsp), Horseradish Paste (1 tsp), Fresh Ginger (1 tsp), Rice Vinegar (2 Tbsp), Soy Sauce (1 Tbsp), and Sesame Oil (1 Tbsp).
step 3
Coat the tofu slabs with most of the sauce in a small baking dish.
step 4
Toss the Red Bell Pepper (1) and Jalapeño Pepper (1) together with a little sauce as well.
step 5
Bring a grill or frying pan to high heat, and cook the tofu well on each side. In the same pan, you can cook the pepper and jalapeno. Be sure not to discard the remaining sauce in the baking dish.
step 6
While the tofu and peppers cook, place the Soba Noodles (8 oz) in boiling water fir 4-5 minutes. Drain and rinse with cold water.
step 7
When dry, toss in the baking dish with the remaining sauce and Toasted White Sesame Seeds (1 Tbsp).
step 8
Transfer the noodles into a large bowl to toss with the Edamame (1 cup), Green Cabbage (2 cups), and Scallions (4 Tbsp).
step 9
When the tofu and peppers are done, allow to cool a bit, then cube the tofu and toss with the noodles. If the final dish seems a little dry, add a bit more korean korean sweet and spicy sauce and sesame oil. Enjoy!
