Buckwheat Soba Noodles with Coconut-Lime Tofu Recipe | ChefDeHome.com

Ingredients

• 0.4 lbs Buckwheat Soba Noodles, 5-6 ounce
• 1/2 lbs Spinach
• 2 Garlic, cloves, small minced
• 1 inch Ginger, grated, or small chopped
• 1/2 tbsp Thai Red Chili, or one red fresno or 1 tsp chili paste, use both if like spices
• 1 tbsp Sesame Oil
• 2 tbsp Soy Sauce, I use gluten free tamari
• 1-2 Lime, 2 tbsp juice, rest sliced into wedges for serving
• 2 tsp Sesame Seeds, toasted, divided
• 1/2 lbs Tofu, firm, pressed in paper towel with weight on top for 10 minutes
• 1/4 Cup Coconut milk
• 2 tbsp Lime, juice
• 1/2 tsp Sugar
• 1-2 tbsp Canola Oil
• 1/4 tsp Salt