Tofu, Broccolini, and Soba Noodle Salad

Recipe by Lynda Balslev, from The Epoch Times.

Earthy buckwheat soba noodles are coated in an umami-rich dressing and finished with roasted broccolini and golden-crisp planks of tofu.

Ingredients

For the Marinade

• 1/3 cup tamari or soy sauce
• 2 tablespoons tahini
• 2 tablespoons toasted sesame oil
• 2 garlic cloves, grated
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon honey
• 2 teaspoons finely grated peeled fresh ginger

For the Bowls

• 1 (14-ounce) package extra-firm tofu
• 1 (8-ounce) package buckwheat soba noodles
• 3 scallions, sliced on the diagonal, divided
• 1 large carrot, cut into matchsticks
• 1 teaspoon toasted sesame seeds, plus more for sprinkling
• 8 ounces broccolini, ends trimmed
• Vegetable oil
• Kosher salt
• Fresh cilantro leaves and tender stems for garnish

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. Whisk the marinade ingredients in a bowl to combine. Set aside 1/3 cup for the noodles and serving.
2. Slice the tofu block lengthwise into 4 slices, each about 3/4-inch thick, then cut each slice in half to make 8 squares. Place the tofu squares on a cutting board lined with paper towels or a kitchen towel. Place several layers of paper towels on top (or fold the towel over) and weigh down with another cutting board. Let stand for 15 to 20 minutes to drain.
3. Once drained, arrange the tofu in a layer in a baking dish. Pour the marinade over and turn the tofu to coat. Refrigerate for 30 minutes to 1 hour, turning once or twice.
4. Cook the soba noodles according to package instructions, then drain and rinse under cold water to stop the cooking process. Drizzle 2 tablespoons of the reserved marinade over the noodles and toss to coat (this will help prevent them from sticking). Add half of the scallions, the carrots, and 1 teaspoon sesame seeds, then toss again.
5. Heat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment.
6. Place the broccolini in a bowl. Lightly drizzle with oil and toss to coat. Spread on the baking sheet and lightly season with salt. Transfer to the oven and roast until lightly charred and crisp-tender, 6 to 8 minutes. Remove and cool.
7. Heat 1 tablespoon oil in a skillet over medium heat. Add the tofu in a layer and cook until golden brown on both sides, 6 to 8 minutes. Transfer to a plate.
8. Divide the noodles between serving bowls. Arrange the broccolini and tofu over the noodles. Sprinkle the remaining scallions and sesame seeds on top and garnish with cilantro. Serve with the remaining marinade for drizzling.