My friend Rachel just pointed out that I forgot to put up the recipe for this maple glazed tofu with soba noodles. GLARING OMISSION.
I have a love/hate relationship with tofu. Tofu done right is amazing: It’s the perfect blank canvas and you can get creative with flavors. I like how it starts to take on the character of whatever you add to it.
Bad tofu, though, is very, very bad. It can either be too mushy or too firm, so you have to tread lightly. There’s a reason they made the song Killer Tofu.
In the past, I’ve shied away from cooking with tofu. But then I saw this recipe for maple glazed tofu and it seemed too good to pass up. It comes from Lottie + Doof, and I trust Tim’s judgement. He hasn’t led me astray thus far.
I’m glad that I went with my gut, so to speak. The maple/tofu pairing is out of this world, and the soba noodles are the perfect backdrop for the tofu and veggies. And the sliced avocado on top takes the dish to the next level. I would have never thought to add that but it’s a good contrast to the other, more dramatic flavors in the dish.
Maple Glazed Tofu with Soba Noodles (from Lottie + Doof)
14 ounces extra-firm tofu
2 tablespoons coconut oil
1 tablespoon low-sodium soy sauce
1 tablespoon maple syrup
Freshly ground pepper
6 ounces soba noodles
1 bell pepper, seeded and sliced thinly
3 carrots, peeled and julienned into long strips
1 seedless cucumber, julienned into long strips (avoid the seedy core)
1 bunch of cilantro, coarsely chopped
2 green onions, thinly sliced
2 tablespoons toasted sesame seeds
1 large avocado (or 2?)
1 tablespoon yellow miso paste (if you have a darker color, just use less)
1 (3-inch) piece of fresh ginger, peeled and grated
1 teaspoon honey
zest and juice of 2 limes
1 tablespoon toasted sesame oil
1-2 teaspoons Sriracha sauce (plus more for serving)
Drain the tofu and press out excess liquid in a clean dishcloth. In a large skillet, heat the coconut oil over medium heat. Cut the tofu into 1/2-inch cubes and add them to the hot pan. Saute gently until the edges begin to brown. Add the soy sauce, maple syrup, and a healthy dose of black pepper. Stir and cook for 8-10 minutes, until the edges are crisp and the tofu is nicely browned. Set aside to cool.
Cook the soba noodles according to package directions, and rinse well in cold water, and drain. Put the noodles, bell pepper, carrot, and cucumber in a large bowl and toss together.
For the dressing, put all of the ingredients into a small jar with a lid and give it a good shake.
When ready to serve, pour the dressing over the veggies and noodles, add the chopped cilantro and toss well to coat. Top the bowl with the green onions, sesame seeds, and tofu. Serve each portion with a quarter (or half!) of an avocado.
I definitely have a bad relationship with tofu. I’ve eaten so many tasteless bowls of it. Soggy, waterlogged tasteless chunks of soy protein (all the product of poor cooking, I guess). However, this recipe looks beautiful! I love that it’s based on a recipe from The Sprouted Kitchen (one of my favourite recipe teams, ever!) and the miso honey dressing sounds absolutely divine. Thanks for sharing, I am definitely going to try this!
Thank you, Laura! Yes, you should definitely try it. It’s one of the best tofu recipes I’ve ever tried.