marinated tofu & buckwheat noodles

i promise, i'm going to get back out there and into the restaurant scene this week! lately, i've just been quite the homebody and have enjoyed cozying up to the stove~

it seems like a lot of ingredients but this recipe shouldn't take you more than about 30 minutes to prepare.



prep time: 10 mins
cook time: 20 mins
ingredients:
marinade

• 4 tablespoons soy sauce
• 2 tablespoons mirin
• juice from half an orange
• 1/2 teaspoon sriracha
• 1/2 teaspoon garlic powder
• 1 tablespoon rice vinegar
• salt & pepper to taste
• 1 tablespoon toasted sesame oil

ingredients

• 1 package buckwheat noodles
• 2 cups fresh, rough chopped spinach
• 1/3 cup sliced toasted almonds
• 1 tablespoon toasted black sesame seeds
• 1 shallot, sliced thin
• 1 tablespoon oyster sauce

mix all marinade ingredients, slice the tofu and let the tofu chill out in the marinade for about 20 minutes. in the meantime, toast up the almonds, sesame seeds and slice the shallot. next, get your water boiling for the noodles and salt it generously. your soba noodles will only take about six minutes to cook so keep mind of the time.

add two tablespoons canola oil to a large sauté pan and place on med high heat.  gently sear off all sides of the tofu (save the marinade); they should take about 4 minutes on each side and you want to achieve a nice toasty crispy outside. take your attention back to the noodles. drain them, run cold water over them and place your leftover marinade and the shallots in the pan you just finished cooking your noodles in. bring the mixture to a simmer and add the noodles back to the pan. when they've warmed through, add the oyster sauce, chopped spinach and cook until spinach has wilted.  add a bit of water if the noodles are too dry and check your seasoning. serve with the tofu and toss the sesame seeds and almonds on top.