2-3 jalapenos, seeds removed
1/3 cup honey
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons water
2 teaspoons olive oil
1 package firm tofu sliced into long thin pieces
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup chopped scallions, green part only
2 tablespoons pickled ginger
Directions:
Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).
In a food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until all ingredients are relatively smooth and equal in consistency. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the tofu first, saute for a while until becomes more firm, and then add blended sauce and cook until heated through.
In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated tofu and sauce over noodles. Serve!
Recipe adapted from Ai Hirashiki. She makes it with shredded chicken or seitan instead of tofu.
Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).
In a food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until all ingredients are relatively smooth and equal in consistency. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the tofu first, saute for a while until becomes more firm, and then add blended sauce and cook until heated through.
In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated tofu and sauce over noodles. Serve!
Recipe adapted from Ai Hirashiki. She makes it with shredded chicken or seitan instead of tofu.
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