Ginger Soba Noodles with Seared Tofu and Pak Choi

Instructions

1. 1

   Prepare the ingredients and water

   Bring 1,500 ml of water to a boil. Pat the tofu dry and cut it into cubes about 2 cm across. Rinse the pak choi, halve it lengthwise, then cut it into pieces. Finely grate the ginger.

   
2. 2

   Mix the sauce

   In a small bowl, stir together the soy sauce, rice vinegar, honey, sesame oil, ginger, and chili flakes until the honey dissolves.

   
3. 3

   Cook the soba noodles

   Once the water is boiling, add the soba noodles and cook according to the package directions, usually 4 to 5 minutes. Drain and briefly rinse with cold water to stop them cooking and keep them from sticking together.

   
4. 4

   Sear the tofu and pak choi

   While the noodles cook, heat the neutral oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for 3 to 4 minutes, turning it occasionally, until golden on several sides. Add the pak choi and cook for another 1 to 2 minutes; the stems should soften while the leaves stay fresh and crisp.

   
5. 5

   Finish and serve

   Add the drained noodles and prepared sauce to the skillet. Toss for 1 minute, until everything is evenly coated and the sauce is heated through. Divide between two bowls and sprinkle with sesame seeds. Serve immediately while the tofu is warm and the pak choi still has a fresh texture.