This recipe has been swimming around in my head for a while, editing back and forth, with nothing written down. I finally let it materialize and I’m very happy with it. Even Mr. Soba-hater, Lon, gave me the thumbs up. It’s really refreshing and perfect for summer so make sure to try it before fall comes around.

Soba with Spicy Tofu 3.jpg

Soba with Spicy Tofu and Edamame

  • 1 (15 ounces) package firm tofu
  • 2 tablespoons Korean red pepper paste
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon white vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon minced fresh ginger
  • 7 ounces dry soba noodles, cooked, rinsed with cold water, and drained
  • 1 cup frozen shelled edamame, blanched, drained, and cooled
  • 1/4 cup chopped scallions

1. Preheat the oven to 300 degrees F (275 degrees F for convection).
2. Drain the tofu and slice it in 8 equal pieces (the short way). Lay it on a plate. Place another plate on top, then something heavy on top. (Depending on the size of your plates, you may have to add another plate/layer, like I do.) Let it sit for 20 minutes, then drain the liquid. Let it sit for another 20 minutes and drain again.

Pressing Tofu.jpg

3. Spread a thin layer of red pepper paste on each side of the tofu.

red pepper paste on tofu.jpg

4. Bake for 1 hour on a cookie sheet covered in aluminum foil (sprayed with non-stick spray). When done, let it cool completely. Then, cut into 1/2″ cubes.
5. While the tofu is baking, mix together soy sauce, mirin, vinegar, sesame oil, and ginger in a small bowl. Set aside.
6. In a large bowl, combine soba, edamame, tofu, and scallions. You can assemble ahead of time but dress and toss with dressing when ready to serve.

Soba with Spicy Tofu 2.jpg

posted by jessica at 08:08 AM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.