Author: The Migoni Kitchen / Servings: 2 people / Total Time: 30 minutes (cook time) plus 30 minutes-1 hour marinating time

These sesame and ginger tofu soba noodle bowls come together in under 30 minutes and make for a great healthy weeknight dinner or quick lunch! The perfect way to use up some carrots, herbs, green onions, and those cucumbers we’ll be getting our CSA Boxes here pretty soon! If you prefer to have meat with your bowl over tofu, this dish can be easily adapted for chicken or beef as well.

Ingredients

Sesame Ginger Tofu

• 12 ounces Extra-firm Tofu Drained and cut into cubes
• 1 Tablespoon Maple Syrup
• 2 Tablespoons Soy Sauce
• 1 Teaspoon Ginger Grated
• 1 Tablespoon Sesame Oil
• 1/4 Cup Cornstarch
• 2 Tablespoons Canola Oil

Soba Noodle Bowl:

• 6 Ounces Soba Noodles About 2 individual portions
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Sesame Oil
• 1.5 Tablespoons Mirin
• 1.5 Tablespoons Sambal Oelek or other chili paste
• 1 Medium Cucumber Sliced thinly
• 2 Medium Carrots Sliced thinly
• 1 Bunch Green Onions Diced
• 2 Tablespoons Cilantro Chopped
• 2 Tablespoons Peanuts Chopped or crushed

Instructions

Sesame Ginger Tofu

Combine the ingredients for the tofu marinade in a large bowl or zip lock and mix well to combine.

Add your diced tofu and marinate for at least 30 minutes or overnight.

Remove the tofu from the marinade and pat dry.

Toss in cornstarch, tapping off any excess.

Heat canola oil over medium-high heat. Sear tofu on each side until slightly golden brown.

Remove and set aside while you prep the remaining ingredients.

Soba Noodle Bowls

Cook soba noodles according to package instructions, usually boil about 3-5 minutes then immediately drain under cold water.

While the soba noodles are cooking, mix together the ingredients for the dressing (soy sauce, mirin, Sambal Oelek, and sesame oil.

Top the soba noodles with your seared tofu, sliced cucumbers, and carrots. Add green onions, cilantro, and peanuts for garnish before drizzling with the dressing.