Garlic Soba Noodle Recipe

• ounces dried soba noodles
• 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 sliced
• 4 big handfuls of chard, spinach or 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

1. Boil a large pot of water and cook soba noodles per packet instructions or until just tender. I like to salt my water generously as I would other pasta. Drain and set aside.
2. 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. Place each piece on a parchment-lined baking sheet and repeat with the remaining pieces. Bake in a 375 degree oven or 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.
3. Add the olive oil (and bit of salt) to a large skillet over med-high heat. Stir in the green onions, chard, and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with sliced radishes. Serve family-style or on individual plates - each nest of noodles topped with some of the tofu slices.

noodles, bread crumbs, parmesan freshly, salt, rectangular, eggs, olive oil, green onions, chard, garlic, parmesan, baby radishes

Taken from www.epicurious.com/recipes/member/views/garlic-soba-noodle-recipe-1261776 (may not work)