Sesame Soba Noodles with Crispy Tofu and Quick-Pickled Cucumber

Chewy buckwheat soba tossed in a nutty sesame-ginger dressing, topped with golden pan-fried tofu and bright, lightly pickled cucumber. It comes together in about 30 minutes and feels like a real restaurant-style dinner at home.

Ingredients

• extra-firm tofu, drained – one 14 oz block
• cornstarch – 2 tablespoons
• soy sauce – 1 tablespoon
• neutral oil (such as vegetable or canola oil) – 2 tablespoons

• English cucumber, thinly sliced into rounds – half a cucumber, about 1 cup sliced
• rice vinegar – 2 tablespoons
• granulated sugar – 1 teaspoon
• kosher salt – ¼ teaspoon

• dry soba noodles – 6 oz
• toasted sesame oil – 2 tablespoons
• soy sauce – 3 tablespoons
• fresh ginger, peeled and finely grated – 1 teaspoon
• garlic, finely grated or minced – 1 small clove
• rice vinegar – 1 tablespoon
• smooth peanut butter – 2 tablespoons
• honey or maple syrup – 1 teaspoon
• warm water, to loosen the dressing – 1–2 tablespoons

• scallions, white and light green parts thinly sliced (save dark green tops for garnish) – 3 scallions
• toasted sesame seeds – 1 tablespoon
• scallion dark green tops, reserved from above, thinly sliced – from 3 scallions

Instructions

1. Start by pressing your tofu so it gets nice and crispy later. Wrap the block in a clean kitchen towel or several layers of paper towels and set something heavy on top — a cast iron skillet or a stack of plates works great. Let it press for at least 10 minutes. This removes extra water so the tofu fries instead of steams.
2. While the tofu presses, make your quick-pickled cucumber. Combine the sliced cucumber, rice vinegar, granulated sugar, and kosher salt in a small bowl. Toss well and set aside. Check on it in 10 minutes — it'll be noticeably more translucent, softer, and bright-tasting by the time you're ready to plate.
3. Whisk together the sesame-ginger dressing: in a medium bowl, combine the toasted sesame oil, soy sauce, grated ginger, grated garlic, rice vinegar, peanut butter, and honey or maple syrup. Add 1–2 tablespoons of warm water and whisk until smooth and pourable — it should be about the consistency of a loose vinaigrette. Set it aside.
4. Bring a medium pot of water to a boil for the soba. While you wait, cut the pressed tofu into roughly ¾-inch cubes. Place them in a bowl, drizzle over the tablespoon of soy sauce, and toss gently. Then sprinkle over the cornstarch and toss again until each piece is lightly coated — this is what gives you that golden, slightly crispy exterior.
5. Heat the neutral oil in a large skillet over medium-high heat. When the oil shimmers (a sign it's hot enough), add the tofu pieces in a single layer — don't crowd them or they'll steam each other. Let them cook undisturbed for 3–4 minutes until the bottom is golden and they release easily from the pan, then flip and cook another 2–3 minutes on the other side. Transfer to a plate.
6. Cook the soba noodles according to the package directions — usually 4–5 minutes in boiling water. When they're done, drain them and rinse immediately under cold running water, tossing as you go. This stops the cooking and washes off excess starch so your noodles stay separate and chewy rather than clumping together.
7. Add the rinsed, drained soba to the bowl with your dressing. Toss well so every noodle is coated. Fold in the sliced scallion whites and light greens. Taste and adjust — a little more soy if it needs salt, a splash more vinegar if it needs brightness.
8. Divide the dressed noodles between two bowls. Top each with the crispy tofu and a generous scoop of pickled cucumber (you can add a little of the pickling liquid over the top too — it's delicious). Finish with the reserved scallion greens and a sprinkle of toasted sesame seeds. Serve right away.