Crispy Tofu with Soba Noodles
Serves 10
Crispy Tofu with Soba Noodles — made with 3 blocks extra-firm tofu, 14–16 oz each, 4 ½ tbsp soy sauce, or tamari, 3 tbsp maple syrup, 3 tbsp ketchup, 3 tbsp toasted sesame oil, 3 tbsp cornstarch, and more.
Ingredients
- 3 blocks extra-firm tofu, 14–16 oz each
- 4 ½ tbsp soy sauce, or tamari
- 3 tbsp maple syrup
- 3 tbsp ketchup
- 3 tbsp toasted sesame oil
- 3 tbsp cornstarch
- 27 oz soba noodles, about 3 standard packages
- 4 ½ tbsp olive oil, or avocado oil
- 1 tbsp toasted sesame oil, equal to 3 tsp
- ¾ cup chopped scallions, plus extra for garnish
- toasted sesame seeds, optional
Instructions
- Press the Tofu: Use the baking sheet method for multiple blocks. Line a large baking sheet with clean dish towels or paper towels and arrange the 3 tofu blocks on it. Place another towel on top, followed by a second identical baking sheet. Weigh the top sheet down with heavy pots or multiple large cans. Let it sit for 15 minutes to press out excess moisture.
- Preheat and Prep: Preheat your oven to 425°F (218°C). Line two large baking sheets with parchment paper.
- Marinate the Tofu: Use your largest mixing bowl. Cut the pressed tofu into 1-inch cubes. In a very large bowl, whisk together the 4 ½ tbsp soy sauce, 3 tbsp maple syrup, 3 tbsp ketchup, and 3 tbsp sesame oil. Add the tofu and fold gently with a rubber spatula to coat. Let it sit for 5 minutes.
- Add the Cornstarch: Sprinkle the 3 tbsp of cornstarch over the marinated tofu cubes and toss gently until they are evenly coated.
- Bake: Do not crowd the pans. Divide the tofu evenly between the two prepared baking sheets, spreading them into a single layer so no pieces are touching (touching pieces will steam instead of crisping). Bake for 10 minutes, use a spatula to gently flip them, and then bake for another 12–18 minutes until golden brown and very crispy.
- Cook the Noodles: Use a large stockpot. While the tofu finishes baking, bring a large pot of water to a rolling boil. Add the soba noodles and stir frequently so they don't stick. Cook for 1 minute less than the package says (usually 2-3 minutes total) to prevent them from getting mushy. Drain and rinse well under cold water to stop the cooking and remove excess starch.
- Dress the Noodles: In a massive bowl (or the rinsed and dried stockpot), whisk together the 4 ½ tbsp soy sauce, 4 ½ tbsp olive oil, and 1 tbsp sesame oil for the noodles. Add the cooked soba and the ¾ cup chopped scallions, tossing well to coat everything evenly.
- Assemble: Portion the dressed noodles into bowls or a large serving platter and top generously with the hot, crispy baked tofu. Garnish with extra scallions and sesame seeds.