Baked Tofu with Soba Noodles

Tuesday, December 9, 2014

What's your go-to easy meal? I'm trying to come up with a list this winter so mine isn't takeout or cereal. 

This past weekend wasn't much of a weekend. There were many obligations and chores, and after a relaxing brunch with friends on Sunday, I wasn't in much of a mood to cook for the week and had little time to do so.  Luckily I had all the ingredients for this recipe already, so instead of puttering and eventually ordering something fried with fries for two, for myself, later that night, I made it and now I have a short list of go-to easy meals with one thing on it. Just like this recipe (still a strong, strong favorite), I think it can turn tofu skeptics around. I mean, I chose it over something fried with fries.

For the tofu:
1 pound block firm tofu
1 1/2 tablespoons soy sauce
1 1/2 tablespoons ketchup
1 1/2 tablespoons toasted sesame oil 

For the soba noodles:
9 ounces soba noodles, cooked
1 1/2 tablespoons soy sauce 
1 1/2 tablespoons olive oil
1 teaspoon sesame oil
1/4 cup chopped scallions 

Preheat oven to 400 degrees F.

Cut the tofu into 1/2-inch cubes and arrange in a single layer on a large baking sheet.

Whisk together the soy sauce, ketchup and sesame oil. Pour over the tofu and use a rubber spatula to turn and evenly coat each piece of tofu.

Bake uncovered for 25-30 minutes, using a metal spatula to gently flip the tofu once or twice for even baking.

While the tofu is baking, whisk together the soy sauce, olive oil and sesame oil for the soba noodles. Pour soy sauce mixture over noodles and toss to coat. Add the baked tofu and scallions and toss once again. Garish with additional green onions.

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