Ingredients
Units
Scale
- 1 block (12 ounces/350g) extra-firm tofu
- 2 tbsp (30ml) extra-virgin olive oil
- 1 tbsp + 2 tsp (25ml) pure maple syrup
- 1 1/2 tsp (7ml) harissa paste
- 1/4 tsp (1ml) sea salt
- 1 clove garlic, finely chopped
- 1 tbsp + 1 1/2 tsp (22ml) cornstarch
- 1 pound (450g) soba noodles or whole wheat spaghettini
- 1/3 cup (75ml) sesame oil
- 1/4 cup (60ml) soy sauce
- 1/2 tsp (2ml) grated fresh ginger
- 2 green onions (white and light green parts only)
FOR SERVING
- 1/2 cup (125ml) raw peanuts, lightly crushed
- fresh cilantro leaves
- 1/2 sweet red pepper, thinly sliced (we sautéed our peppers in olive oil until soft)
- 1/2 sweet orange pepper, thinly sliced
- 2 tbsp (30ml) sesame seeds
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a baking sheet.
- Drain the tofu and pat dry with a kitchen towel. Cut the tofu crosswise into strips 1/2 inch (1cm) thick.
- In a medium bowl, combine the olive oil, maple syrup, harissa paste, salt and garlic. Stir until smooth. Place the tofu in a large shallow dish and cover with the maple harissa marinade. Let marinate for 10 minutes.
- Drain the tofu (*we reserved the marinade and added it to the noodle dressing) and transfer to the prepared baking sheet. Sprinkle the cornstarch evenly over the tofu slices. Bake for 15 minutes, or until lightly golden brown, turning once.
- Meanwhile, boil the noodles in a large pot of salted water until just tender (about 8 minutes for spaghettini or 4 minutes of buckwheat soba). Drain the pasta and rinse under cold running water until the pasta is cool. Return the noodles to the pot.
- In a medium bowl. stir together the sesame oil, soy sauce, ginger, and green onions.
- Add the baked tofu to the pot with the noodles. Add the sesame oil mixture and mix with tongs until the noodles are well coated.
- To serve, dive the tofu noodle mixture among bowls and top with peanuts, cilantro, sweet peppers, and sesame seeds. Enjoy :)
- Prep Time: 20 minutes
- Cook Time: 20 minutes