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Without a doubt my favorite cilantro-centric recipe. Soba noodles are tossed in a fresh, garlicky, cilantro-heavy sauce, and topped with barely blanched Romanesco broccoli and golden tofu matchsticks. The Romanesco is easily substituted with another vegetable.
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Ingredients
For 4 Serving(s)
cilantro-noodle-bowl
- 8 oz dried soba noodles
- 2 1/2 c Romanesco broccoli florets
- zest of 1 lemon
- 2 c fresh cilantro leaves and stems
- 1/4 t cayenne
- 2 clv garlic
- 1/2 t salt
- 1/2 c sunflower oil
- 16 oz tofu
Cilantro Noodle Bowl Directions
- Cook the soba noodles in a large pot of boiling salted water until just tender, but 30 seconds before the noodles are done, add the Romanesco broccoli to the pot. Drain and rinse under cool running water. Sprinkle with the lemon zest and set aside to continue draining.
- Use a food processor or hand blender to combine the cilantro, garlic, cayenne, salt, and sunflower oil. Process until you achieve a pesto-like consistency. Taste, adding more salt or cayenne if you like. Set aside.
- Heat a dry nonstick pan or dry well-seasoned cast iron skillet over medium heat. Place the tofu in the pan and cook until golden and browned on one side. Flip and continue to cook until the tofu is bouncy and firm. Remove from the pan and slice into matchsticks.
- Place the drained soba noodles and Romanesco broccoli in a large mixing bowl. Top with a few generous dollops of the cilantro sauce and toss to combine. Turn into a serving bowl and top with the tofu, some more sauce, a sprinkle of cayenne, and a squeeze of lemon.