Marinate Ahead
Sesame-Ginger Tofu
Soba Noodle Salad
Ingredients
- 2 (14-oz) pkg extra-firm tofu
- ½ cup low-sodium soy sauce
- ½ cup rice vinegar
- ¼ cup fresh lime juice
- ¼ cup brown sugar
- 2 Tbsp minced ginger
- 1½ Tbsp toasted sesame oil
- ½ tsp crushed red pepper flakes
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh cilantro
- 2 tsp toasted sesame seeds
Instructions
- Place tofu on several layers of paper towels. Cover tofu with additional paper towels. Place a can or skillet on top of paper towels. Let stand 30 minutes to remove excess moisture. Cut tofu horizontally into ¼-inch slices.
- Combine soy sauce, vinegar, lime juice, brown sugar, ginger, sesame oil, red pepper, and garlic in a shallow bowl. Add tofu slices; let stand 30 minutes.
- Preheat oven to 450°F.
- Place tofu on a large rimmed baking sheet coated with cooking spray; bake 30 minutes or until edges are brown, turning and basting with marinade halfway through cooking.
- Sprinkle with cilantro and sesame seeds before serving.
Side Dish Ingredients
- 1 (8-oz) pkg buckwheat soba noodles
- ⅓ cup thinly sliced radishes
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp rice vinegar
- 1½ Tbsp low-sodium soy sauce
- 1 Tbsp toasted sesame oil
- 1 carrot, peeled and cut into matchstick pieces
- 1 cup matchstick-cut cucumber
Side Dish Instructions
- Cook noodles according to package directions; drain and rinse with cold water to cool.
- Toss together noodles and remaining ingredients in a serving bowl.
Vegetarian Meal Plan
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