Soba Noodles with Honey Soy Tofu

Ingredients

• 1 pack Hakubaku Organic Soba Noodles
• 150g firm tofu (cut into 1.5cm cubes)
• 1/2 cup frozen edamame (shelled)
• 3 tbsp soy sauce, plus 1 additional tbsp (separated)
• 1 tbsp honey, plus 1 additional tbsp (separated)
• 2 tbsp vinegar (white, rice, or apple cider work best)
• 1 tbsp miso paste
• 1 clove garlic (crushed)
• 1 tbsp sesame seeds, plus extra to serve
• 1 tbsp cooking oil (such as canola, vegetable, or olive)
• Shichimi togarashi (spicy Japanese seasoning - optional)

Method

1. Fill a medium pan with water and place over high heat to boil. While you wait, mix tofu with 1 tbsp soy sauce and 1tbsp honey, then set aside to marinate.
2. To make the sauce, simply mix 2 tablespoons of soy sauce, 1 tablespoon of honey, 2 tablespoons of vinegar, 1 tablespoon of miso, and 1 crushed clove of garlic with a fork in a small bowl, then set it aside for later.
3. When the water has been brought to a boil, add the noodles and cook for 4 minutes. After they have been cooking for 1 minute, add the edamame to the same pot.
4. Strain the noodles and edamame. Soba is traditionally served cool, so rinse with cold water and set aside to fully drain (for a hot dish, simply omit the rinsing).
5. Place a small non-stick frying pan over medium-high heat with 1 tablespoon of cooking oil of your choice. When oil is shimmering, add the tofu and stir fry until lightly browned on all sides.
6. Remove the tofu from the heat. In a large bowl (or the saucepan you used to cook the noodles), mix the noodles, edamame, tofu, sauce, and 1 tablespoon of sesame seeds.
7. Serve into 4 bowls, then sprinkle with extra sesame seeds and optional shichimi togarashi seasoning. Enjoy!

Product used in recipe

• Hakubaku - Hakubaku Organic Soba