Sesame Soba Noodles with Roasted Veggies & Baked Tofu

Sesame Soba Noodles with Roasted Veggies & Baked Tofu

Sesame Soba Noodles with Roasted Veggies & Baked Tofu

Ingredients

• For the Baked Tofu
• 1 (14 ounce) package extra firm tofu, drained and pressed
• 1/4 cup soy sauce or tamari
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 2 teaspoons fresh grated ginger
• 1 garlic clove, minced
• 2 teaspoons sriracha (or to taste)
• 1 teaspoon toasted sesame oil
• For the Roasted Veggies
• 4 cups veggies of choice (see note), cut into bite sized pieces
• 1 tablespoon canola oil (or another high-heat oil)
• Salt and pepper to taste
• For the Noodles
• 8 ounces dried soba noodles
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, minced
• For Serving
• Chopped scallions
• Toasted sesame seeds

Instructions

• To Make the Baked Tofu
• Cut the tofu into 1-inch cubes.
• In a shallow bowl, stir the soy sauce, vinegar, maple syrup, ginger, garlic, sriracha and sesame oil together.
• Add the tofu to the bowl and gently stir to coat. Allow to marinate for at least 30 minutes.
• Preheat the oven to 400° and line a baking sheet with parchment paper.
• Arrange the tofu cubes on the baking sheet and place it in the oven. 
• Bake the tofu for about 15 minutes, flip and then bake about 15 minutes more, until the pieces firm up and darken.
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