01 Jun Buckwheat Noodles with Tofu
Buckwheat Noodles with Tofu
Ingredients
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp tamari
- 1 tsp sesame seeds
- 1/2 lb tofu cubed
- 8 ounces 100% buckwheat soba noodles
- 2 scallions thinly sliced
- 1/4 bunch cilantro chopped
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp sriracha
- 2 tsp cane sugar
- 1 large garlic clove finely minced
Instructions
- Preheat oven to 375°F. Whisk together olive oil, tamari, and sesame seeds and toss with tofu. Place tofu on a parchment lined baking sheet and bake for 15-18 minutes or until tofu is golden brown. Set aside to cool.
- Meanwhile, bring 8 cups of lightly salted water to a boil and add noodles. Gently simmer for 4-6 minutes, then drain and rinse.
- In a medium mixing bowl, whisk together dressing ingredients until emulsified. Add noodles, tofu, scallions, and cilantro. Toss to combine and adjust seasoning to taste.
Notes
Buckwheat is gluten free; some soba noodles are made with wheat flour and buckwheat flour. To make sure this recipe is gluten free, go for 100% buckwheat. If customers don’t need to avoid gluten, then regular soba noodles will work just the same.