Instructions
Follow the steps and taste along the way.
Prepare the tofu and vegetables
Pat the tofu dry with a paper towel and cut it into cubes about 2 cm in size. Use a vegetable peeler to cut the cucumber into thin ribbons, and slice the spring onion into thin rounds.
Cook the noodles and edamame
Cook the soba noodles in boiling water according to the package directions, usually 4 to 5 minutes, until still firm to the bite. Add the edamame during the last 4 minutes of cooking. Drain everything and briefly rinse the noodles with cold water to keep them from sticking.
Pan-fry the tofu until crispy
Toss the tofu cubes in the cornstarch. Heat the neutral oil in a large pan over medium-high heat. Arrange the tofu in a single layer and cook for 8 to 10 minutes, turning it every 2 minutes, until golden on all sides and crispy on the outside.
Mix the lime dressing
In a bowl, whisk together the soy sauce, rice vinegar, lime juice, honey, grated ginger, and sesame oil. Stir until the honey dissolves. The dressing should be distinctly tangy, slightly sweet, and salty from the soy sauce.
Assemble and serve the bowls
Divide the noodles between two bowls and toss them with most of the dressing. Top with the edamame, cucumber, and warm tofu. Drizzle with the remaining dressing, sprinkle with the spring onion and sesame seeds, and serve immediately.
