makes 4-6 servings
8 ounces dried soba noodles
2 - 3 cups broccoli florets
zest of one lemon
2 cups fresh cilantro, chopped
2 large cloves garlic, peeled
1/4 teaspoon ground cayenne pepper
1/2 teaspoon fine grain sea salt
1/2 cup extra-virgin olive oil
1 package extra-firm tofu
1. Drain the tofu and cut it into 1" cubes. Place the cubes on a towel and cover them with the towel's free ends. Place a heavy book or weight on top of the cubes to press the excess moisture out of the tofu. (Press the tofu for at least 20 minutes.)
2. Spray or wipe a large saute pan with a light coating of olive oil. Heat over medium-high heat. Add about half the tofu cubes. Brown on each side (about 1-2 minutes per side). Repeat with the remaining cubes. Remove from the heat. Place the cooked tofu cubes in an oven-safe dish in a warming drawer or in an oven set to 200 degrees to keep warm.
3. Bring a large pot of salted water to a boil. Add the soba noodles and cook according to the manufacturer's instructions. About 2 minutes before the cooking time is complete, add the broccoli florets.
4. Drain the noodles and broccoli. Place into a large serving bowl and sprinkle with the lemon zest. Set aside.
5. While the noodles are cooking, make the dressing. In the bowl of a food processor, combine together the cilantro, garlic cloves, cayenne pepper, salt, and olive oil. Process until well-combined. Season to taste with additional salt if necessary.
6. Add the cilantro dressing to the bowl with the noodles and broccoli and gently toss to combine. Add in the tofu cubes and gently toss again. Serve warm, at room temperature, or cold.