Sesame Noodles with Crispy Tofu

Ingredients

• Cucumber

  Peeled, raw

  2 medium or 402g

• Salt

  Table

  1 dash or 0.4g

• Ginger

  Spices, ground

  150g

• Rice wine vinegar

  5 tbsp or 75g

• Chile

  Patak's

  100g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Honey

  3 tbsp or 63g

• Tofu

  Raw, firm, prepared with calcium sulfate

  100g

• Peanuts

  All types, oil-roasted, with salt

  ¼ cup, halves and whole or 36g

• Noodles

  Egg, cooked, unenriched, with added salt

  113g

• Tahini

  Dips and Spreads - Wegmans

  2 tblsp or 30g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

Directions

1. Toss cucumbers and a few pinches of salt in a colander. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers, gently at first to keep them from breaking, then more vigorously as they start to expel water. Drain and squeeze out excess liquid again. Transfer cucumbers to a small bowl. Add ginger and 1 Tbsp. vinegar and toss to combine. Chill until ready to use.
2. Whisk chile, soy sauce, honey, and 3 Tbsp. vinegar in a medium bowl.
3. Cut tofu into 9 square-ish pieces by cutting the block into thirds, then cutting each third crosswise into 3 pieces. Pat dry.
4. Heat oil in a medium nonstick skillet over medium-high until shimmering. Cook tofu, undisturbed, until very crisp and dark brown underneath, 45 minutes. Transfer tofu to a plate; wipe out skillet. Heat skillet over medium-high. Return tofu to skillet and add soy sauce mixture (reserve medium bowl; you'll use it again). Cook, turning tofu occasionally and reducing heat to medium if needed, until glaze is almost thick enough to coat a spoon, about 4 minutes.
5. Meanwhile, cook soba noodles according to package directions; drain. Do not rinse noodles, even if the instructions tell you toyou want them to stay warm.
6. Transfer tofu to a plate, leaving sauce in pan. Pour sauce into reserved medium bowl. Whisk in tahini and remaining 1 Tbsp. vinegar. Add noodles and toss until coated with sauce.
7. Divide noodles among bowls. Top with tofu, pickled cucumbers, and scallions.
8. Recipe by: Andy Baraghani (source: https://www.bonappetit.com/recipe/sesame-noodles-with-crispy-tofu?utm_source=nl&utm_brand=ba&utm_mailing=BA_Healthyish_010620&utm_campaign=aud-dev&utm_medium=email&bxid=5caac68b2ddf9c3f307bb14b&cndid=52373415&esrc=&utm_term=BA_Healthyish)