Asian-Inspired Sesame Noodle Bowl with Seared Tofu

Press the 14 oz tofu between paper towels with a heavy object for 15 minutes to remove excess moisture. Cut into 1-inch cubes.

Prepare the sauce by whisking together 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp maple syrup, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes in a small bowl.

In a separate small bowl, create a slurry by mixing 1 tbsp cornstarch with 2 tbsp water. Set aside.

Slice 1 red bell pepper into thin strips, julienne 2 medium carrots, and thinly slice 4 green onions, separating the white and green parts.

Bring a large pot of water to a boil. Add 2 cups broccoli florets and cook for 2 minutes. Using a slotted spoon, transfer the broccoli to an ice bath to stop the cooking process.

In the same pot of boiling water, cook 6 oz soba noodles according to package instructions (usually 4-5 minutes). Drain, rinse with cold water, and toss with 1 tsp sesame oil to prevent sticking.

Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes per side until golden brown and crispy.

Add 1 tbsp soy sauce to the tofu and toss to coat. Transfer to a plate and set aside.

In the same skillet, add the white parts of green onions, 1 minced garlic clove, and julienned carrots. Stir-fry for 2 minutes.

Add the red bell pepper strips and 1/2 cup edamame. Stir-fry for another 2 minutes.

Pour in the prepared sauce and bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens, about 1 minute.

Add the blanched broccoli and seared tofu to the skillet. Toss to coat everything in the sauce.

Add the cooked soba noodles to the skillet and toss everything together until well combined and heated through.

Squeeze the juice of 1 lime over the noodle bowl and toss once more.

Divide between two bowls and garnish with green parts of green onions and 1 tbsp sesame seeds. Serve immediately.