This delicious dish is easy to put together and makes a great summer treat to serve on one handy platter. Even meat-eaters will enjoy the contrasting flavors of the spicy glazed tofu, warm soba noodles with salty sweetness and the crunch of raw chard that “cooks” when mixed with the hot noodles.
We make our own “barbecue” sauce based on what’s in the fridge so do not feel obligated to use these ingredients. Instead, use your imagination guided by what you like!
Package Extra Firm Organic Tofu
1/2 Package Organic Soba Noodles
3 Leaves Organic Rainbow Chard
1/2 cup Chopped Veggies (cucumber, carrot, green beans or what you have)
2 tbsp Organic Ketchup
2 tbsp. Black Bean Sauce
2 tbsp. Hot Chili Sauce (or Sriracha)
2 tbsp Toasted Sesame Oil
1-2 tbsp. Hot Sauce
2 tbsp. Mirin (sweet rice wine condiment)
2 tbsp Soy Sauce
For the Sauce:
Mix the ketchup, black bean sauce, hot chili sauce, 1 tbsp of sesame oil and any other ingredients you like to create a barbecue sauce.
For the tofu:
Drain the tofu and press dry. Slice in 1/2″ slices. Marinate the tofu in the barbecue sauce 4 hours or overnight in the refrigerator, turning several times to coat evenly. Bake on a lightly oiled sheet at 375 degrees 15 minutes, turn and bake 15 minutes more.
For the Noodles:
Thinly slice chard and mix with chopped veggies. Arrange on a platter. Cook soba noodles according to package and drain when done. Place on top of veggies and mix with remaining sesame oil, mirin and soy sauce.
Arrange tofu on top and garnish with extra sriracha or chili sauce. Serves 4 hungry people. Enjoy!