- Green onions - 3 stalks, chopped, white and green parts separated
- Soy sauce - 3 tbsp
- Rice vinegar - 2 tbsp
- Brown sugar - 1 tbsp
- Toasted sesame oil - 1 tbsp
- Cooking oil - 5 tbsp + 1 tbsp
- Tofu, extra-firm (vacuum packed preferable) - 1 lb, sliced into matchsticks
- Buckwheat soba noodles - 1/2 lb
- Corn starch - 2 tbsp
- Coleslaw mix (or sub with shredded cabbage and carrots) - 8 oz
- Limes - 1, juice of
Total 2350 cal
- Make marinade - Chop green onions (keep white and green parts separate). Whisk together white parts of green onions, soy sauce, rice vinegar, brown sugar, toasted sesame oil, and first part of cooking oil. (Can be done up to 5 days ahead)
- Tofu - Press out as much liquid as possible by placing tofu between two paper towel lined plates. If you make a lot of tofu, you might want to consider this tool. To remove as much liquid as possible, let it sit for ~30 minutes. Slice into matchsticks and pour 1⁄4 of the marinade over the tofu. (Can be done up to 1 day ahead)
- Boil noodles - Bring a saucepan of water to boil. Add soba noodles and cook according to packaged instructions. Soba noodles don’t take long to cook, so keep an eye out. After draining, spread noodles out onto a sheet pan which will keep them from sticking.
- Toss tofu with corn starch. Heat a saute pan or a wok over medium- high heat. Add tofu and saute until crispy on the outside, 5 to 7 minutes. Remove and set aside.
- Return pan to heat and add second part of cooking oil and then coleslaw mix to heated oil. Saute until tender but still crunchy, 5 to 7 minutes.
- Add noodles and tofu to pan and then pour in the remainder of the sauce. Toss and finish with lime juice and green parts of green onions. Season to taste with salt and pepper (or a few drops of hot sauce).
Credit Cook Smarts