This Easy Baked Tofu with Soba noodles is one of our new favorite simple weekday meals. Ryan used to be a tofu skeptic, but he has since come around after discovering how flavorful it can be. The whole family loves this dish and the best part is that it only requires only a few ingredients and a few minutes of prep time. After the tofu is baked, it becomes golden brown and crispy around the edges and pairs perfectly with the sesame soba noodles. The key to achieving golden and crisp tofu is leaving enough space between each piece of tofu as it bakes. If the pan is overcrowded, the cooking process becomes more similar to steaming and the tofu will still be flavorful, but the edges will remain soft. This simple and delicious dish can be enjoyed warm or at room temperature.
For the tofu:
- 1 pound block firm tofu
- 1½ tablespoons tamari or soy sauce
- 1½ tablespoons ketchup
- 1½ tablespoons toasted sesame oil
For the soba noodles:
- 9 ounces soba noodles (3 3-oz. bundles), cooked
- 1½ tablespoons soy sauce
- 1½ tablespoons olive oil
- 1 teaspoon sesame oil
- ¼ cup chopped scallions
- Preheat oven to 400.
- Cut the tofu into ½-inch cubes and arrange in a single layer on a large baking sheet.
- Whisk together the tamari, ketchup, and sesame oil. Pour over the tofu and use a rubber spatula to turn and evenly coat each piece of tofu.
- Bake uncovered for 25-30 minutes, using a metal spatula to gently flip the tofu once or twice for even baking.
- While the tofu is baking, whisk together the soy sauce, olive oil, and sesame oil for the soba noodles.
- Pour the soy sauce mixture over noodles and toss to coat. Add the baked tofu and scallions and toss once again. Garnish with additional green onions and sesame seeds, if desired.
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