- 14 ounces extra firm tofu, pressed 8 ounces soba noodles
- 1⁄4 cup of water
- 1⁄4 cup tamari or soy sauce
- 1⁄2 teaspoon ginger, grated
- 1 clove of garlic, minced
- 1 1⁄2 teaspoons agave or honey
- 2 tablespoons toasted sesame oil
- 1 teaspoon ginger, grated
- 1 bunch of mizuna, chopped
- juice of half a Meyer lemon
- Cook the soba noodles according to package directions.
- Drain and rinse with cool water.
- Set aside.
- While the noodles are cooking mix together the water, tamari, 1⁄2 teaspoon ginger, garlic, agave, and sesame oil.
- Set this sauce aside.
- Cut the pressed tofu width-‐wise into 1⁄2 inch slabs; you should end up with about 9 pieces.
- In a large wok or skillet fry the tofu over a medium-‐high heat until the outside is crispy and golden brown, about 10 minutes.
- Pour in about half of the tamari-‐ginger sauce and lower the heat to medium.
- Add the remaining teaspoon of grated ginger.
- Continue to cook the tofu, turning every 30 seconds or so, until most of the liquid has evaporated.
- Turn off the heat and let the tofu cool for about 3 minutes. Turn the tofu out onto a cutting board and cut the slabs into bite-‐sized pieces.
- In a large bowl combine the soba noodles, the remaining tamari-‐ginger sauce, the tofu, and mizuna.
- Add the Meyer lemon juice and toss once more.
- Garnish with sesame seeds and serve.
- Can be served cold or at room temperature.
Serves 2-‐4 as a main dish