Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing

• Vegetarian

• Produce

  • 1/4 cup Cilantro
  • 2 Garlic clove
  • 3 tsp Ginger
  • 1/2 lb Green beans

• Refrigerated

  • 1/2 lb Tofu

• Condiments

  • 1 tsp Agave nectar
  • 1 tbsp Soy sauce, low sodium
  • 1 tbsp Soy sauce
  • 1 tbsp Tofu marinade

• Pasta & Grains

  • 3/4 lb Soba noodles

• Baking & Spices

  • 1 Salt
  • 1 tbsp Sesame seeds or black sesame seeds, lightly toasted

• Oils & Vinegars

  • 1 tbsp Canola
  • 1/2 tsp Chile oil, hot
  • 2 tbsp Rice vinegar
  • 13 tsp Sesame oil, dark

• Dairy

  • 1/3 cup Buttermilk

Found on cooking.nytimes.com

Description

Directions

• Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside. Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don’t stick together. Wait for the water to come back up to a rolling boil – it will bubble up, so don’t fill the pot all the way – and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente). Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together. Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.

Nutrition