Garlic Soba Noodle

By jjadin

Ingredients

• 8 ounces dried soba noodles
• 3/4 cup bread crumbs
• 1/4 cup Parmesan freshly grated
• big pinch of salt
• 12 ounces extra firm organic tofu, cut into 6 rectangular slabs
• 2 eggs, lightly beaten
• a generous splash of olive oil
• 1 bunch green onions, greens trimmed, thinly sliced
• 4 big handfuls of chard, spinach or kale - destemmed and cut into bite-sized pieces
• 1 teaspoon garlic powder
• 1/2 cup Parmesan, freshly grated
• a few baby radishes, sliced paper thin

Details

Servings 4

Preparation

Step 1

Boil a large pot of water and cook soba noodles per packet instructions or until just tender. I like to salt my water generously as I would other pasta. Drain and set aside.

While the water is coming to a boil, get the tofu started by combining the bread crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and then press into the bread crumbs. Make sure each piece is nicely coated with crumbs. Place each piece on a parchment-lined baking sheet and repeat with the remaining pieces. Bake in a 375 degree oven or pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way. Slice into strips and set aside.

Add the olive oil (and bit of salt) to a large skillet over med-high heat. Stir in the green onions, chard, and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with sliced radishes. Serve family-style or on individual plates - each nest of noodles topped with some of the tofu slices.