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Buckwheat Noodles with Tofu

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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.