12 ounces soba noodles (wheat free to make this gluten-free)
4 cups water
2 tablespoons vegetable oil
1/2 cup black sesame seeds
2 teaspoons sunflower seeds, roasted
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons honey
2 teaspoons toasted sesame oil
2 teaspoons Sriracha
12 ounces tofu, pressed and cubed
1 bunch asparagus, chopped into 1 inch pieces
4 green onions, sliced
Tools
Cutting board
Knife
Large bowl
Large pot
Measuring cups
Measuring spoons
Skillet
Spoon
Strainer
Food processor or mortar and pestle
Method
Toast your sesame seeds over medium low heat for a few minutes, tossing frequently and paying close attention to them. Remove from heat just as you start to smell sesame. These burn easily.
Grind sesame seeds and sunflower seeds together until they look like “black sand.” Add rice vinegar, soy sauce, sesame oil, honey, and Sriracha, and blend again until it’s a paste.
Saute tofu cubes in half of the vegetable oil, until brown and crispy on the edges. Remove, set aside.
Saute asparagus in skillet after tofu in the rest of the oil.
Add soba noodles to boiling water, and cook until al dente, about 5-8 minutes. Strain, reserving about 1/3 cup of the cooking water.
Combine reserved cooking liquid with sesame seed paste and add to the noodles. Mix well. Add tofu, asparagus, and fresh green onions.
Serve hot or cold, with extra soy sauce and Sriracha available.
