Sesame Soba Noodle Bowl with Spicy Soy-Baked Tofu & Smashed Cucumbers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425°F.

Step 2

2. Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water. • 1 (12 oz) pkg extra firm tofu

Step 3

3. Wash, dry, trim, and quarter cucumber lengthwise. Using the flat side of a chef's knife, press down on the skin-side of each quarter until it starts to split; cut or tear into bite-sized pieces. • 1 English cucumber

Step 4

4. Transfer cucumber pieces to a colander and sprinkle with salt. Place the colander in a bowl to catch the excess liquid and set aside. • ¼ tsp salt

Step 5

5. Place soy sauce, chili-garlic sauce, oil, and sugar in a medium bowl. Whisk to combine the marinade. • 2 tbsp soy sauce • 1 tbsp chili-garlic sauce • 1 ½ tsp toasted sesame oil • 1 tsp brown sugar

Step 6

6. Medium dice tofu, add to the bowl with the marinade, and gently stir to coat. Wipe baking sheet dry with paper towels, then return tofu to the baking sheet and spread out in an even layer. (Reserve bowl for later use.)

Step 7

7. Place baking sheet in the oven and roast, stirring halfway through, until tofu is golden, 13-15 minutes. Remove from oven. 8. Meanwhile, fill a medium saucepan about halfway with hot water (from the tap); add salt, cover with a lid, and bring to a boil over high heat. • ¼ tsp salt 9. While the water is heating, place tahini, water, soy sauce, chili-garlic sauce, and sugar in the reserved bowl. Whisk to combine the sauce. • 3 tbsp tahini • 3 tbsp water • 2 tbsp soy sauce • 1 ½ tsp chili-garlic sauce • 1 tsp brown sugar

Step 8

8. Meanwhile, fill a medium saucepan about halfway with hot water (from the tap); add salt, cover with a lid, and bring to a boil over high heat. • ¼ tsp salt 9. While the water is heating, place tahini, water, soy sauce, chili-garlic sauce, and sugar in the reserved bowl. Whisk to combine the sauce. • 3 tbsp tahini • 3 tbsp water • 2 tbsp soy sauce • 1 ½ tsp chili-garlic sauce • 1 tsp brown sugar7. Place baking sheet in the oven and roast, stirring halfway through, until tofu is golden, 13-15 minutes. Remove from oven. 8. Meanwhile, fill a medium saucepan about halfway with hot water (from the tap); add salt, cover with a lid, and bring to a boil over high heat. • ¼ tsp salt

Step 9

9. While the water is heating, place tahini, water, soy sauce, chili-garlic sauce, and sugar in the reserved bowl. Whisk to combine the sauce. • 3 tbsp tahini • 3 tbsp water • 2 tbsp soy sauce • 1 ½ tsp chili-garlic sauce • 1 tsp brown sugar

Step 10

10. Wash, dry, trim, and cut green onions crosswise into thin pieces. Add half to the bowl with the sauce and set aside (reserve remaining for serving). • ½ small bunch green onions (scallions)

Step 11

11. Transfer cucumber to a plate. (Reserve colander for the next step.) 12. Once the water in the saucepan is boiling, add noodles. Cook noodles according to package directions, about 5 minutes. Once done, drain and rinse thoroughly under cold water. • 5 oz soba (buckwheat) noodles

Step 12

12. Once the water in the saucepan is boiling, add noodles. Cook noodles according to package directions, about 5 minutes. Once done, drain and rinse thoroughly under cold water. • 5 oz soba (buckwheat) noodles

Step 13

13. Transfer drained noodles to the bowl with the sauce and stir to coat. Add additional water, a teaspoon at a time, if necessary, to coat the noodles in sauce.

Step 14

14. To serve, divide noodles, tofu, and smashed cucumbers between bowls. Top with sesame seeds and reserved green onions. Enjoy! • 2 tbsp sesame seeds