Miso-Sesame Soba Noodles with Tofu and Carrots

Preheat oven to 450 degrees F (230 degrees C).

Spray foil lined sheet pan with nonstick spray. Pat dry and cut the Extra Firm Tofu (1 pckg) in half and then into one inch squares. Place on sheet pan. Peel the Carrots (3) and cut into half inch circles, and scatter on sheet pan with tofu.

Season tofu and carrots with Olive Oil (1 Tbsp) and Salt (1 tsp). Toss evenly and lay carrots and tofu in a single layer. Roast in the oven for sixteen minutes until carrots are just tender and tofu is slightly golden. Remove from oven and hold.

Zest and juice the Lemon (1) into medium bowl and discard any seeds. Mince the Garlic (1 clove) and add to the bowl. Peel the Fresh Ginger (7 tsp) and grate using zester or mince by knife, and add to bowl.

Thinly slice the Scallion (1 bunch) on an angle and set aside for garnish.

Bring four cups of water to a boil in a medium saucepan.

Add the Soba Noodles (8 oz) to the boiling water. Stir and bring the water back to a boil. Add one cup of cold water to the pot and cook another six minutes until tender.

Drain and rinse very well with cold water for one minute until noodles are cold and starch is rinsed away. Drain well so noodles are not wet. Pat dry with paper towels if needed.

Add White Miso Paste (2 Tbsp), Tahini (2 Tbsp), a quarter cup of water, Sesame Oil (as needed), Honey (1 Tbsp), and Salt (as needed) to the medium bowl with the lemon mixture.

Slowly add Vegetable Oil (2 Tbsp) while stirring until well combined, and set aside.

Add noodles to the sauce in the medium bowl and toss well, coating them evenly. Evenly distribute noodles between two plates by using your tongs and twirling the noodles in the center with height. Evenly distribute roasted carrots and tofu around the noodles.

Drizzle remaining sauce over tofu and carrots. Sprinkle with sliced green onions. Serve warm or at room temperature.

Serve and enjoy!