Sesame-Crusted Tofu with Spinach and Soba Noodles

Sesame-Crusted Tofu
1 Package of extra-firm tofu, drained and cut into triangles
Sesame seeds
1 Egg
Cooking spray
Ponzu Sauce for dipping

Soba Noodles with Spianch
1 Package soba (buckwheat) noodles
1 Package baby spinach
1 Clove garlic, minced
1-2 TSP chili oil
1 TBS rice wine vinegar

It's not that easy to satisfy a carnivore when you don't have any meat in the fridge. So when I make a meatless meal, it has to be filling and flavorful. The texture of plain tofu usually gets lost when served with noodles, but getting the tofu crispy allows it to stand out. And not only is this noodle dish healthy, it also has a little kick to it. Make sure you use extra-firm tofu and to drain it as much liquid out as possible, this will make handling much easier. For an easy appetizer, You can also cut into cubes, stick on skewers and serve with a variety of Asian dipping sauces.

Pre-heat oven to 400 degrees. Drain the tofu as much as possible, and pat dry. Cut into triangles. Lightly spray a baking sheet with cooking spray. Arrange the tofu on the prepared baking sheet, and brush with the egg. Sprinkle with sesame seeds to coat. Bake until tofu begins to brown, but before seeds begin to burn (about 20-25 minutes).

In the meantime, cook noodles according to package directions. Heat a saute pan over medium high heat, spray with cooking spray. Saute garlic and spinach until spinach is just wilted. Toss in noodles and add chili oil and vinegar. Serve with tofu and dipping sauce.