Soba with Sesame and Tofu
If you cook these noodles ahead of time, make sure you rinse them well.
Recipe by Cooking Light August 2000
If you cook these noodles ahead of time, make sure you rinse them well.
Simple and good, especially with a heaping spoonful of sambal oelek or sriracha. I do prefer to brown the tofu cubes first on my cast-iron griddle to get the toasty taste. I also strongly advise toasting the sesame seeds. Nice with an asian green like savoy cabbage, bok choi, or mustards on the side.
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