Prep 15 mins
Cook 15 mins
From 101 Cookbooks. This is delish. In an attempt to cut back on fat, I baked the tofu and added way less oil. It was delish and will be back on the menu soon. The lemon zest is a must for this recipe.
- 8 ounces dried soba noodles
- 2 -3 cups broccoli florets
- zest of one lemon
- 2 cups fresh cilantro, chopped
- 2 large garlic cloves
- 1⁄4 teaspoon cayenne powder or 1⁄4 teaspoon red pepper flakes
- 1⁄2 teaspoon fine grain sea salt
- scant 1/2 cup extra virgin olive oil
- 12 ounces extra-firm nigari tofu
- Cook the soba in a big pot of rapidly boiling salted water just until tender - but about 20 seconds before the pasta is done cooking add the broccoli to the pot. You want it to barely cook.
- Drain and rinse under cold running water. Sprinkle with lemon zest and set aside.
- In the meantime make the dressing by combining the cilantro, garlic, cayenne or red pepper flakes, salt, and olive oil. Blend in a food processor or chop by hand. Taste, adjust for more salt if needed and set aside.
- Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.
- Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
- Remove from skillet, let cool a bit and if desired cut into matchsticks.
- In a large mixing bowl, combine the soba, broccoli and a couple big splashes of the cilantro dressing. Toss until well combined. Add the tofu and gently toss again, add more dressing and a couple pinches of salt if needed.
- Turn out onto platter and crown with a couple pinches of cayenne and a squeeze of lemon juice.