Buckwheat Soba Noodles with Coconut-Lime Tofu

Step 1

Ready the ingredients. Also, drain and press tofu in paper towel with weight on top for 10 minutes. In meantime, in a medium bowl, mix coconut milk, lime juice, sugar, and 1/4 tsp salt. Mix well. Slice pressed tofu into small cubes, add to marinade, coat well and set aside.

Step 2

To cook soba noodles - Soba noodles cook very fast. Boil water a shallow or deep pan, add noodles (don't add salt) and cook for 3-4 minutes.

Step 3

Heat a wok, add a tbsp oil. Add marinated tofu (drain excess coconut marinade), and fry until light brown from all sides. (3-4 minutes)(If you don't have wok, a non-stick pan works perfect for tofu.) Add ginger, garlic and spinach and saute for more 2 minutes. Kill the heat..

Step 4

Add drained noodles to the pan with soy sauce, sesame oil, half sesame seeds, lime juice, and chili paste (or thai chili or both as per spicy you like).

Step 5

Toss well. Adjust salt (if needed). Sprinkle remaining sesame seeds on top. Serve with lime wedges on the side.