Spicy Soba Noodles

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1 pckg Extra Firm Tofu
1 N/A julienned Red Bell Pepper
1 N/A thinly sliced Jalapeño Pepper
1 cup cooked Edamame
2 cup thinly sliced Green Cabbage
1/4 cup chopped Scallion
0.5 lb Soba Noodles
1 Tbsp Toasted White Sesame Seeds
3 Tbsp Gochujang
2 Tbsp Sriracha
1/2 Tbsp Horseradish Paste
1 tsp finely chopped Fresh Ginger
2 Tbsp Rice Vinegar
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil


Start by slicing the Extra Firm Tofu (1 package) into six slabs, and pressing gently between a few sheets of paper towels. Let them sit between the paper towel for about 10 minutes to drain excess water.

Make the sauce by stirring these ingredients in a bowl: Gochujang (3 tablespoon), sambal or Sriracha (2 tablespoon), Horseradish Paste (1/2 tablespoon), Fresh Ginger (1 teaspoon) [finely chopped], Rice Vinegar (2 tablespoon), Soy Sauce (1 tablespoon), and Sesame Oil (1 tablespoon).

Coat the tofu slabs with most of the sauce in a small baking dish.

Toss the Red Bell Pepper (1 N/A) [julienned] and Jalapeño Pepper (1 N/A) [thinly sliced] together with a little sauce as well.

Bring a grill or frying pan to high heat, and cook the tofu well on each side. In the same pan, you can cook the pepper and jalapeno. Be sure not to discard the remaining sauce in the baking dish.

While the tofu and peppers cook, place the Soba Noodles (0.5 pound) in boiling water fir 4-5 minutes. Drain and rinse with cold water.

When dry, toss in the baking dish with the remaining sauce and Toasted White Sesame Seeds (1 tablespoon).

Transfer the noodles into a large bowl to toss with the Edamame (1 cup) [cooked], Green Cabbage (2 cup) [thinly sliced], and Scallion (1/4 cup) [chopped].

When the tofu and peppers are done, allow to cool a bit, then cube the tofu and toss with the noodles. If the final dish seems a little dry, add a bit more korean korean sweet and spicy sauce and sesame oil. Enjoy!