Fried Tofu with Soba Noodle Salad

Ingredients: Tofu, soba noodles, carrot, zucchini, cornstarch, peanut butter, soy sauce, ponzu sauce, rice vinegar, sesame oil, sugar, green onion, red pepper flake, salt, pepper.

This meal kit contains

  • tofu
  • seasoned cornstarch
  • carrot & zucchini
  • soba noodles
  • peanut-sesame sauce
  • ponzu sauce
  • green onions

You will also need

  • any kind of cooking oil (for example, olive oil, canola oil, vegetable oil)
  • salt and pepper
  1. Coat the bottom of a pan with a generous amount of cooking oil and heat over medium-high heat. Place the tofu cubes into the bag of seasoned cornstarch. Close bag, making sure there is still some air in the bag, then shake to coat the tofu.
  2. Add the coated tofu to the hot oil and cook, flipping the cubes occasionally to ensure that all sides get crispy, for 8-9 minutes. The tofu should be crispy and golden brown all over. Remove the tofu from the pan onto a plate with a paper towel on it and turn off the heat.
    If the tofu doesn't all fit in the pan, cook it in batches - do not layer the tofu on top of each other.
  3. While the tofu is cooking, bring a medium pot of water to boil. Once the water is boiling, add the soba noodles to the pot and boil for 4 minutes, until noodles are tender but not mushy.
  4. Once the noodles are done cooking, drain them and rinse under cold water. Add the carrots and zucchini and a pinch of salt and pepper. Pour the peanut-sesame sauce over the noodles, and toss to mix.
  5. Portion the noodles and tofu into bowls, and top with the ponzu sauce and sliced green onions. Enjoy!