TasteFood: To tofu or not to tofu

By Lynda Balslev | TasteFood

This noodle bowl checks the boxes for a healthy and flavorful meal that can be enjoyed warm or cold. Are you a fan of tofu? If not, this recipe may convert you (and there’s an optional chicken substitute provided as well, so read on).

First, let’s address the elephant in the room: Tofu in its natural form is soft, spongy and bland. Consider it a blank canvas that can be improved with a few simple techniques. First, drain and press it. This method will squeeze out the excess water and produce a firmer piece of tofu that will nicely crisp when cooked.

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Then, marinate it. Pressing the tofu provides more space for a marinade to penetrate, and the key to great flavor is a great marinade. You can press and marinate the tofu up to one day ahead, which makes for convenient advance prep.

There are other upsides to tofu, as well: It’s an inexpensive source of protein and a rich source of nutrients, including calcium, iron and magnesium.

This is a versatile recipe that invites variations. Include other vegetables and legumes, such as carrots, sugar snap peas or edamame. And, yes, you can switch out the tofu for marinated chicken breast or thigh meat. Note that the cooking time for the chicken may be longer depending on the size of the pieces.

Soba Noodle Bowl With Crispy Tofu and Broccolini

Active time: 25 minutes
Total time: 1 hour, plus marinating and pressing time
Yield: Serves 4

Marinade:
1/4 cup soy sauce or tamari
2 tablespoons unseasoned rice wine vinegar or fresh lime juice
2 tablespoons maple syrup or brown sugar
1 tablespoon toasted sesame oil
1 small garlic clove, grated
1 teaspoon finely grated peeled fresh ginger
1 teaspoon Sriracha, or more to taste
1 (14-ounce) package extra-firm tofu
1 (8- to 9-ounce) package buckwheat soba noodles
3 scallions, sliced on the diagonal, divided
1 carrot, peeled and cut into matchsticks
2 teaspoons toasted sesame seeds, divided
8 ounces broccolini, ends trimmed
Fresh cilantro leaves and tender stems for garnish

Whisk the marinade ingredients in a bowl.

Slice the tofu blocks lengthwise in 4 slices, each about 3/4-inch thick, then cut each slice in half to make 8 squares. Place the tofu squares on a cutting board lined with paper towels or a kitchen towel. Place several layers of paper towels on top, or fold the towel over, and weigh down with another cutting board or skillet. Let stand at room temperature for at least 30 minutes to drain. Once drained, arrange the tofu in one layer in a baking dish. Pour half of the marinade over the tofu and turn to coat. Refrigerate for at least 30 minutes or overnight, turning once or twice.

Cook the soba noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Transfer to a bowl. Add half of the scallions, the carrots and 1 teaspoon sesame seeds. Drizzle with about 2 tablespoons of the reserved marinade and toss to coat.

Heat the oven to 400 degrees. Place the tofu on a baking tray lined with parchment. Bake in the oven until golden-brown on the bottom, about 15 minutes.

Toss the broccolini with 1 to 2 teaspoons of the marinade.

Remove the tofu from the oven and flip with a spatula. Add the broccolini to the tray in one layer. Return the tray to the oven and roast until the broccolini is crisp-tender and slightly charred in spots, 12 to 15 minutes more.

Divide the noodles between serving bowls. Top with the broccolini and tofu. Sprinkle the remaining scallions and sesame seeds over the top. Garnish with cilantro. Serve with the remaining marinade for drizzling.

Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com.