Ginger Lime Tofu with Soba Noodles

For the longest time, I thought I hated ginger. Which I'm sure made my ginger-loving husband very sad. Luckily, I realized it was pickled ginger I didn't like (am I the only one who thinks it tastes like a cleaning product?). Since my discovery a while back that I do indeed like it, the fresh stuff frequently finds it's way into my recipes. The other night, we had a store bought ginger-sesame dressing with our salad, and after Sage oohed and aahed over it more than the dinner I'd actually made, it was pretty easy to figure out where I was getting the inspiration for the marinade for the next night's dinner.

I'd say I could measure the success of this meal by how much Sage and Beckett enjoyed this. Especially since neither of them were all that fond of tofu up until recent months. Beckett, who still insisted he doesn't like tofu before beginning to eat, actually ate all of it first. Before the noodles, mushrooms and broccoli- three of his favorite foods. And Sage called dibs on the leftovers for work the next day. To call this meal a hit with my family would be an understatement.

Ginger Lime Tofu with Soba Noodles 
3-4 servings

for the marinade/sauce:
1 1/2 tbsp fresh minced ginger
1 fat clove of garlic, minced
1/3 cup low sodium tamari (or soy sauce)
1 tbsp sesame oil
2 tbsp fresh lime juice
2 tbsp honey
1/4 tsp crushed red pepper

1 (16 oz) pkg firm tofu, pressed and cut into 1 inch cubes
1 (8 oz) box of soba noodles
2 tbsp canola or olive oil
4 cups broccoli florets (2 good sized crowns)
1 medium red bell pepper, sliced
4 oz. sliced button or cremini mushrooms
1 tsp cornstarch
2 tbsp cold water
sliced green onion and chopped cilantro, for serving

Mix marinade ingredients together. Add cubed tofu and toss to coat. Marinate for at least 1 hour.

Transfer tofu to a baking sheet, sprayed with cooking spray, reserving remaining marinade. Bake in oven preheated to 350 for 35 minutes, flipping half way through cook time.

About 15 minutes into baking of tofu, bring a pot of water to boil for the noodles and heat oil in a large skillet over medium. Cook noodles, according to package directions. Drain and set aside.

Once oil in skillet is hot, add broccoli. Cook, stirring occasionally, for 5 minutes. Add bell pepper and cook for 3 minutes, then add mushrooms. Cook until vegetables are tender, about 5 more minutes.

Blend cornstarch with cold water. Pour remaining marinade into skillet with vegetables, and stir to coat. Add cornstarch mixture and bring to a boil. Once slightly thickened (a minute or two) add baked tofu.

Serve vegetables, tofu and sauce over noodles. Garnish with green onion and cilantro as desired.