Soba Noodles with Crispy Smoked Miso Tofu, Glazed Squash, and Sesame Spinach

Instructions

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   1. Preheat the oven to 425 °F / 220 °C. Line a baking tray with parchment paper or lightly grease it with a little of the neutral oil.

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   2. Cut the firm tofu into medium cubes. Pat it very dry and toss it with the cornstarch until evenly coated. Add 1 tablespoon tamari, half of the smoked paprika, and 1 tablespoon neutral oil; toss gently.

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   3. Arrange the tofu on the tray in a single layer and bake for 20 to 22 minutes at 425 °F / 220 °C, turning halfway through, until golden and crisp.

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   4. Meanwhile, whisk together in a bowl 2 tablespoons red miso, the remaining 2 tablespoons tamari, rice vinegar, maple syrup, water, the rest of the smoked paprika, garlic, ginger, and 1 teaspoon toasted sesame oil to make the sauce.

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   5. Heat a large skillet or wok over medium-high heat. Add the remaining 1 tablespoon neutral oil and cook the white part of the scallions for 1 minute. Add the squash and stir-fry for 5 to 7 minutes, stirring, until tender but still holding its shape.

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   6. Pour half of the sauce over the squash and cook 2 to 3 minutes more, until glossy and lightly glazed. Keep warm over very low heat.

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   7. Bring a large pot of water to a boil and cook the soba noodles according to package directions, usually 4 to 5 minutes. Drain and briefly rinse under warm or cold water to stop the cooking and keep them from sticking.

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   8. In the same skillet or wok, add the baby spinach and cook for 1 to 2 minutes until just wilted. Add the cooked soba noodles, the remaining sauce, and the remaining teaspoon of toasted sesame oil. Toss for 1 minute to heat everything through evenly.

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   9. Add the baked crispy tofu to the skillet and toss gently, or serve it on top to preserve more crunch. Turn off the heat and finish with sesame seeds, the green part of the scallions, chili flakes if using, and lime wedges for squeezing over the dish.

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    10. Serve immediately while hot. If reheating, do so gently in a skillet over medium heat until pleasantly hot to eat, without letting the tofu lose too much crispness.