This was so good. I was a little hesitant because I wasn’t sure how good the tofu would be, but it was amazing! Filling, but not too heavy of a meal.
- 9.5 oz soba noodles
- 1 1/2 tsp grated orange zest
- 1/2 cup fresh orange juice
- 3 tbsp reduced-sodium soy sauce
- 1 1/2 tsp honey
- 1 tsp Asian (dark) sesame oil
- 1 garlic clove, minced
- 1 14-ounce package firm tofu, drained and cut into 1-inch cubes.
- 3 cups thinly sliced Napa cabbage
- 2 green onions, thinly sliced
- 1/2 cup whole cilantro leaves
- Cook noodles according to package directions. Drain, reserving 1/4 cup cooking water. Rinse noodles in collander under cold running water. Drain.
- Meanwhile, whisk orange zest and juice, soy sauce, honey, oil, and garlic in small bowl until blended.
- Spray large nonstick skilled with nonstick spray and set over medium heat. Add tofu and cook, without turning, until crisp and golden, about 5 minutes. With tongs, turn tofu and cook until crisp and golden on second side, about 5 minutes.
- Re-whisk orange juice mixture, add to skillet, and bring to boil. Reduce heat to medium-low and simmer, spooning sauce over tofu frequently, about 2 minutes.
- Combine noodles, cabbage, scallions, and cilantro in large bowl. Add tofu mixture and reserved cooking water from noodles; toss to coat.