Sesame Soba Noodle Bowl with Crispy Tofu

Green tea soba noodles work well here — they add an extra layer the dish doesn’t strictly need, but won’t complain about.

Ingredients

1 (3-inch) piece fresh ginger, peeled and finely grated

2 garlic cloves, finely grated

1/3 cup rice vinegar

1/3 cup tamari or soy sauce

1/4 cup well-stirred tahini

2 tbsp toasted sesame oil

1/2 tsp red pepper flakes, plus more for serving

1 (12–16 oz) block extra-firm tofu

3 medium carrots, peeled

2 scallions, thinly sliced

3 tbsp cornstarch

2 tbsp canola or vegetable oil

8–10 oz dried soba noodles

Sesame seeds, for serving

Preparation

1. Wrap the tofu block in a clean kitchen towel and press firmly under a heavy skillet for at least 15 minutes — the drier the tofu, the crispier the result.

2. In a large bowl, combine the ginger, garlic, rice vinegar, tamari, tahini, sesame oil, and red pepper flakes. Whisk until smooth and the tahini is fully incorporated. Set aside.

3. Using a vegetable peeler, shave the carrots into long ribbons. Thinly slice the scallions. Set both aside.

4. Unwrap the tofu and pat dry with paper towels. Cut into 12 even cubes. Place in a large zip-top bag, add 3 tablespoons of the sauce, seal, and toss to coat. Let marinate for 10 minutes. Meanwhile, bring a large pot of generously salted water to a boil.

5. Add the cornstarch to the bag, seal, and toss until the tofu is evenly coated in a thin, chalky layer.

6. Heat the canola or vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook without moving until the bottoms are deeply golden, 2–3 minutes. Flip and continue to cook until all sides are golden and crisp, 2–3 minutes per side. Transfer to a wire rack.

7. Cook the soba noodles in the boiling water per package directions. Drain immediately — do not rinse — and add directly to the bowl of sauce. Toss well to coat. Add the shaved carrot ribbons and toss again.

8. Divide the noodles among 4 bowls. Top with the crispy tofu and sliced scallions. Scatter with sesame seeds and red pepper flakes. Serve immediately.

Notes

Inspired by The Kitchn.