Sticky Tofu with Soba Noodles

Ingredients

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Rice wine vinegar

  6 tbsp or 89g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Salt

  Table

  ¼ tsp or 2g

• Water

  Plain, clean water

  4 tbsp or 59g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Maple syrups

  2 tbsp or 40g

• Miso

  4 tbsp or 69g

• Sesame seeds

  Seeds, whole, dried

  4 tbsp or 36g

• Japanese noodles

  Soba, dry

  8 oz or 227g

• Scallions

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

  4 small or 20g

Directions

1. Use a peeler to cut thin ribbons from the cucumber, place in a bowl, and set aside.
2. Drain and press tofu with paper towels to remove excess moisture. Cut into 1-inch cubes.
3. In a saucepan, gently heat the vinegar, sugar, salt, and water over medium heat for 3-5 minutes until the sugar dissolves. Pour over the cucumber ribbons and refrigerate to pickle.
4. Cook the noodles according to package instructions, then drain and rinse with cold water.
5. Heat two-thirds of the oil in a large non-stick frying pan over medium heat. Add the tofu cubes and fry for 7-10 minutes, turning halfway, until golden brown. Remove and drain on paper towels.
6. In a small bowl, whisk together the maple syrup and miso. Spread sesame seeds on a plate. Brush the tofu with the sauce, coat with sesame seeds, sprinkle with salt, and keep warm.
7. Return the frying pan to heat, toss noodles with remaining oil, leftover sauce, and 1 tablespoon of pickling liquid (for original 4-serving recipe, scale down if preparing less). Cook for 3 minutes until warmed.
8. Divide the noodles among bowls and top with tofu, cucumber ribbons, and sliced scallions.