1poundextra-firm tofudrained, pressed and cut into 1-inch cubes
For the roasted veggies:
20asparagus spears1 small bunch or about ¾ pound, tough ends trimmed and cut into 2 inch pieces
½medium red onionsliced into strips
Salt and pepper to taste
For the sesame soba noodles:
3tablespoonssoy sauce or tamari
8ouncesdried soba noodlesuse buckwheat soba noodles to keep this gluten-free
Toasted sesame seeds
Make the baked tofu:
Stir the soy sauce or tamari, rice vinegar, maple syrup, ginger, sriracha and sesame oil together in a shallow dish. Add the tofu cubes and toss gently to coat. Allow to marinate at room temperature for about 30 minutes, tossing once or twice to recoat the tofu with marinade.
Preheat oven to 400° and line a baking sheet with parchment paper. Arrange the tofu cubes in a single layer on the baking sheet and bake for about 30 minutes, gently flipping halfway through, until the tofu dries out a bit and begins to darken around the edges.
Make the roasted veggies:
While the tofu bakes, toss the asparagus, carrots, onion and oil together in a roasting pan or oven-safe skillet. Place it in the oven with the tofu and bake 15-18 minutes, until the asparagus and carrots are just tender. Remove from the oven and season with salt and pepper to taste.
Make the sesame soba noodles:
While the tofu bakes and veggies roast, stir the soy sauce or tamari, rice vinegar, sesame oil and garlic together in a small bowl. Bring a large pot of water to a boil and add soba noodles. Cook the noodles according to package directions. Drain into a colander and return them to the pot. Add the soy sauce mixture and toss to coat.
Divide the noodles into bowls and top with tofu and roasted veggies. Sprinkle with scallions, sesame seeds and black pepper. Serve.