This is a quickie lunch or dinner idea, very basic but satisfying and packed with flavor. Remember when I first posted Mark Bittman-via-Jean-George's ginger fried rice and commented that I'd be riffing on the delicious theme for years to come? Well here's one riff. I was so taken with the crave-worthy combination of leeks sauteed with rice, topped with an egg, and finished with nothing but sesame oil and soy sauce, that I couldn't wait to apply the concept to other simple ingredients.
Here I used silken tofu, which has a very scrambled egg quality to it, soft and pillowy with a mild flavor. I love it, even plain. Lightly stir-fried with a leeks and soy sauce, and finished with a drizzle of sesame oil, it's completely delicious over buckwheat soba noodles. You could finish it with the crispy garlic and ginger that so delightfully tops the ginger fried rice, but I didn't even spend that much time on this dish. This is a really basic, ready in 10 minutes kind of meal. Eat it in your work clothes, still standing, starving for something warm, pleasantly salty, and comforting. The fact that it's nutritious is a nice bonus.
Silken Tofu with Soba Noodles
4 oz. soba noodles (or other pasta)
1/2 lb. silken tofu
1 Tbsp. soy sauce
1 Tbsp. oil
1 leek, white and green parts only, sliced thin
toasted sesame oil
toasted sesame seeds
Set a large pot of salted water on to boil. When the water boils, add soba noodles and cook according to package directions. Meanwhile, heat a skillet over medium heat. Add the oil and leeks and saute until leeks are softened, about 5 minutes. While the leeks saute, mash tofu in a medium bowl. Add soy sauce and mash/stir to combine. Add the tofu to the softened leeks and gently stir-fry until warmed through. Drain the soba noodles and divide into two bowls. Top with the tofu. Drizzle a little sesame oil over the tofu and sprinkle with scallions and sesame seeds, if desired.