Garlic Soba Noodles

I’ve been trying new tofu recipes. This one was delicious. I love the contrast in the crunchiness of the breaded tofu and the soft and warm soba noodles. Next time, I need to use kale right away because I had to throw out half of it for this dish (some of the leaves were yellow!). Live and learn…
I got the recipe from http://www.101cookbooks.com/. The owner of this site has wonderful recipes! I know I will be a frequent patron of her site. Here is the recipe, adapted to my personal taste:

8 ounces dried soba noodles (I used wheat soba b/c it’s better for you)

3/4 cup bread crumbs

1/4 cup Parmesan freshly grated

big pinch of salt

12 ounces extra firm organic tofu, cut into 6 rectangular slabs

2 eggs, lightly beaten

a generous splash of olive oil

1 bunch green onions, greens trimmed, thinly sliced4 big handfuls of chard, spinach or kale (I used Kale!) - destemmed and cut into bite-sized pieces

1 teaspoon garlic powder

1/2 cup Parmesan, freshly grated

a few baby radishes, sliced paper thin (I left this out - not too crazy about radishes)

Boil a large pot of water and cook soba noodles per packet instructions or until just tender. Drain and set aside.

While the water is coming to a boil, get the tofu started by combining the bread crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and then press into the bread crumbs. Make sure each piece is nicely coated with crumbs. Pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way. Slice into strips and set aside.

Add the olive oil (and bit of salt) to a large skillet over med-high heat. Stir in the green onions, kale, and cook for a minute until the kale collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Serve family-style or on individual plates - each nest of noodles topped with some of the tofu slices.