Sweet Chili Lime Soba Bowl with Crispy Tofu

4 servings · 20 minutes preparation · 15 minutes cooking · 15 minutes cooling, chilling or resting

Ingredients

• 14 oz extra-firm tofu, drained and pressed
• 9 oz dried buckwheat soba noodles
• 3 tablespoons cornstarch
• 1/2 teaspoon fine sea salt
• 3 tablespoons toasted sesame oil, divided
• 1/3 cup halal-certified sweet chili sauce
• 3 tablespoons fresh lime juice (from 2 limes)
• 2 tablespoons tamari or soy sauce (use halal-certified ingredients)
• 1 tablespoon finely grated fresh ginger
• 1 clove fresh garlic, finely grated
• 1 cup shelled frozen edamame, thawed
• 1 1/2 cups finely shredded red cabbage
• 1 medium English cucumber, halved and thinly sliced
• 2 scallions, thinly sliced on the bias
• 1 tablespoon toasted white sesame seeds

Step-by-step instructions

1. Drain 14 oz extra-firm tofu, wrap the block in a clean kitchen towel, place a heavy plate or skillet on top, and let it press and rest for 15 minutes to release excess moisture.
2. Cut the pressed tofu into 3/4-inch uniform cubes, place them in a medium mixing bowl, sprinkle with 1/2 teaspoon fine sea salt and 3 tablespoons cornstarch, and toss gently until every cube is evenly coated in a dry powder.
3. Heat 2 tablespoons toasted sesame oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
4. Add the coated tofu cubes in a single layer without crowding and fry for 8 to 10 minutes, turning every 2 to 3 minutes, until all sides are golden brown and crispy; transfer the tofu to a paper towel-lined plate.
5. Bring a large pot with 3 quarts of unsalted water to a boil, add 9 oz dried buckwheat soba noodles, and cook for 4 to 5 minutes until tender yet firm to the bite.
6. Drain the soba noodles in a colander and rinse immediately under cold running water for 60 seconds, rubbing the strands gently with your fingers to wash away excess surface starch, then shake thoroughly to drain dry.
7. In a large bowl, whisk together 1/3 cup halal sweet chili sauce, 3 tablespoons fresh lime juice, 2 tablespoons tamari, 1 tablespoon grated fresh ginger, 1 grated garlic clove, and the remaining 1 tablespoon toasted sesame oil.
8. Add the rinsed soba noodles, 1 cup thawed edamame, and 1 1/2 cups shredded red cabbage to the bowl with the dressing, tossing thoroughly until evenly coated.
9. Divide the dressed soba noodle mixture among four wide bowls, top each with the pan-fried crispy tofu cubes and sliced English cucumber, and garnish with sliced scallions and toasted sesame seeds before serving.

Kitchen notes

Rinsing soba noodles thoroughly in cold water immediately after draining is crucial. Buckwheat noodles release heavy surface starches while boiling that turn gummy if left untouched. Running cold tap water over them and gently agitating the noodles with clean hands halts the cooking process instantly and creates a clean, slippery, springy texture that holds the chili-lime dressing without absorbing it into a soggy mass.

Storage & make-ahead

Store leftover dressed noodles and crispy tofu in separate airtight containers in the refrigerator promptly within 2 hours. The noodles will keep well chilled for up to 3 days. To restore tofu crispness, reheat it in a dry skillet over medium heat or an oven at 375 F / 190 C until heated to 165 F / 74 C.