Cilantro Noodle Bowl

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces dried soba noodles
• 2 -3 cups broccoli florets
• zest of one lemon
• 2 cups fresh cilantro, chopped
• 2 large garlic cloves
• 1/4 teaspoon cayenne powder or 1/4 teaspoon red pepper flakes
• 1/2 teaspoon fine grain sea salt
• scant 1/2 cup extra virgin olive oil
• 12 ounces extra-firm nigari tofu

Recipe

• 1 cook the soba in a big pot of rapidly boiling salted water just until tender - but about 20 seconds before the pasta is done cooking add the broccoli to the pot. you want it to barely cook.
• 2 drain and rinse under cold running water. sprinkle with lemon zest and set aside.
• 3 in the meantime make the dressing by combining the cilantro, garlic, cayenne or red pepper flakes, salt, and olive oil. blend in a food processor or chop by hand. taste, adjust for more salt if needed and set aside.
• 4 drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.
• 5 toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
• 6 remove from skillet, let cool a bit and if desired cut into matchsticks.
• 7 in a large mixing bowl, combine the soba, broccoli and a couple big splashes of the cilantro dressing. toss until well combined. add the tofu and gently toss again, add more dressing and a couple pinches of salt if needed.
• 8 turn out onto platter and crown with a couple pinches of cayenne and a squeeze of lemon juice.