Garlic Chili Tofu Soba Noodles

Ingredients

• 250 g extra-firm tofu
• 180 g soba noodles
• 150 g snap peas
• 1 large carrot
• 150 g cabbage
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove
• 1 tbsp soy sauce
• 1 tsp sesame seeds
• 1 lime cut into wedges

Method

1. Step 1

   Boil the 180 g soba noodles until tender, rinse them under cold water, and drain well.

2. Step 2

   Press the 250 g extra-firm tofu for 10 minutes, then cut it into bite-sized cubes.

3. Step 3

   Trim the snap peas (150 g), cut the carrot into matchsticks (1 large), and shred the cabbage (150 g).

4. Step 4

   Season the extra-firm tofu with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper.

5. Step 5

   Sear the tofu cubes for 6 to 8 minutes until several sides are golden.

6. Step 6

   In the same pan, cook the vegetables for 2 to 4 minutes, then stir in the ingredients for the garlic chili soy sauce. Use a splash of the cooking water to loosen the sauce if needed.

7. Step 7

   Add the drained soba noodles, return the cooked extra-firm tofu to the pan, and toss everything together for 1 minute so the sauce coats every piece.

8. Step 8

   Taste and adjust the seasoning, then plate the pasta and finish with sesame seeds and lime.