Tofu Veggie Soba Bowl

The upside of working from home has been my significant upgrade to my typical lunches. Every two or three weeks, I’m concocting a quick noodle bowl with punchy sauces and lots of fresh veggies, sometimes a mix of cooked and raw to keep things interesting.

Adapted from Sweet and Spicy Tofu with Soba Noodles recipe from NYT

Ingredients

• 1 package of firm tofu, drained
• 2 Tbsp canola oil
• 2 Tbsp sesame oil
• 1 8-ounce package all-buckwheat soba noodles
• 4 garlic cloves, smashed
• 1 (1-inch) piece ginger, peeled and thinly sliced
• 1 small bunch green onions, white and green parts separated, cut into 2-inch matchsticks
• 1/3 soy sauce
• 3 Tbsp dark brown sugar
• 1 tsp black pepper
• Pinch of red-pepper flakes
• 1 large English cucumber, sliced into matchsticks
• 4 radishes, sliced into matchsticks
• 1 jalapeno, sliced thin, for serving
• Dozen sugar snap peas, halved
• Handful of cilantro leaves, for serving
• 1 lime, for serving

Directions

1. Dry the tofu on a paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
2. Cut tofu into 1-inch cubes. Heat a skillet over medium-high heat. Add canola oil and 1 Tbsp of sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
3. Meanwhile, cook the soba in boiling water for 5 to 9 minutes (or according to package directions), until just al dente, stirring frequently. Drain the rinse in cold water until the noodles no longer feel sticky.
4. Add garlic, ginger and whites of the onions to the skillet, along with the remaining Tbsp of sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
5. Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper, and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
6. Remove from the heat, and sprinkle cucumber, radish, snap peas, jalepeno, and cilantro on top. Serve warm or at room temperature, with lime.