Name: Sesame Soba Noodle Bowl with Spicy Soy-Baked Tofu & Smashed Cucumbers
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 English cucumbers; 3 (340 g) pkgs extra firm tofu; 1 small bunch green onions (scallions); 425 g soba (buckwheat) noodles; brown sugar; chili-garlic sauce; salt; sesame seeds; soy sauce; tahini; toasted sesame oil

Sesame Soba Noodle Bowl with Spicy Soy-Baked Tofu & Smashed CucumbersSesame Soba Noodle Bowl with Spicy Soy-Baked Tofu & Smashed Cucumbers — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 English cucumbers

3 (340 g) pkgs extra firm tofu

1 small bunch green onions (scallions)

425 g soba (buckwheat) noodles

brown sugar

chili-garlic sauce

salt

sesame seeds

soy sauce

tahini

toasted sesame oil

Instructions

Preheat oven to 220°C (425°F).

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.

Wash, dry, trim, and quarter cucumbers 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.

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

Place soy sauce, chili-garlic sauce, oil, and sugar in a large bowl. Whisk to combine the marinade.

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

Place baking sheets in the oven and roast, stirring halfway through, until tofu is golden, about 15 minutes. Remove from oven.

Meanwhile, fill a large pot about halfway with hot water (from the tap); add salt, cover with a lid, and bring to a boil over high heat.

While the water is heating, place tahini, water, soy sauce, chili-garlic sauce, and sugar in the reserved bowl. Whisk to combine the sauce.

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).

Transfer cucumber to a large plate. (Reserve colander for the next step.)

Once the water in the pot is boiling, add noodles. Cook noodles according to package directions, about 5 minutes. Once done, drain and rinse thoroughly under cold water.

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.

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

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