Soba Noodle Bowl With Crispy Tofu and Broccolini

Active time: 25 minutes

Total time: 1 hour, plus marinating and pressing time

Yield: Serves 4

Ingredients

Marinade:

1/4 cup soy sauce or tamari

2 tablespoons unseasoned rice wine vinegar or fresh lime juice

2 tablespoons maple syrup or brown sugar

1 tablespoon toasted sesame oil

1 small garlic clove, grated

1 teaspoon finely grated peeled fresh ginger

1 teaspoon Sriracha, or more to taste

1 (14-ounce) package extra-firm tofu

1 (8- to 9-ounce) package buckwheat soba noodles

3 scallions, sliced on the diagonal, divided

1 carrot, peeled and cut into matchsticks

2 teaspoons toasted sesame seeds, divided

8 ounces broccolini, ends trimmed

Fresh cilantro leaves and tender stems for garnish

Directions

Whisk the marinade ingredients in a bowl.

Slice the tofu blocks lengthwise in four slices, each about 3/4-inch thick, then cut each slice in half to make eight 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 or skillet.

Let stand at room temperature for at least 30 minutes to drain. Once drained, arrange the tofu in one layer in a baking dish. Pour half of the marinade over the tofu and turn to coat. Refrigerate for at least 30 minutes or overnight, turning once or twice.

Cook the soba noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Transfer to a bowl. Add half of the scallions, the carrots and 1 teaspoon sesame seeds. Drizzle with about 2 tablespoons of the reserved marinade and toss to coat.

Heat the oven to 400 degrees. Place the tofu on a baking tray lined with parchment. Bake in the oven until golden-brown on the bottom, about 15 minutes.

Toss the broccolini with 1 to 2 teaspoons of the marinade.

Remove the tofu from the oven and flip with a spatula. Add the broccolini to the tray in one layer. Return the tray to the oven and roast until the broccolini is crisp-tender and slightly charred in spots, 12 to 15 minutes more.

Divide the noodles between serving bowls. Top with the broccolini and tofu. Sprinkle the remaining scallions and sesame seeds over the top. Garnish with cilantro.

Serve with the remaining marinade for drizzling.