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 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.
3. Spread a thin layer of red pepper paste on each side of the tofu.
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.
That looks SO yummy! I’ll have to try it.
Lon doesn’t like soba, yum love it!
Megan, let me know what you think when you do.
K&S;, Lon has never liked soba at a restaurant but he gobbled it up last night.
I love cooking tofu this way, but I hate that it takes so long to squeeze the water out of it.
The tofu looks amazing. For some reason I never bother to press it, which I know results in better tofu, especially for this dish. But I think I have to try it. Looks great!
Bill, it does take time, but it’s inactive time.
Manger La Ville, it’s the only way Lon will eat it because he’s so picky about the tofu texture.
I’ve found that freezing tofu and then draining the water takes less time. The only reason I found out was after I accidentally put tofu in the freezer. Love that soba!
Dr. Food, freezing tofu gives it a completely different texture and it’s actually a popular Chinese way to make tofu. Literally translated, the name is frozen tofu, although it’s defrosted before using. It becomes sponge-like, making it great for soups.
that looks SO good!!!
thanks Lauren!
This looks great! I love the brick red exterior of the tofu contrasted with the milky-white interior. I love me a great noodle dish and this is one for sure.
So good and healthy. I’m going to try this ASAP!
Mable Tan
http://www.mabletan.com
Thanks JS! I love noodles too!
Monkee, let me know what you think when you make it!