Soba Noodles with Edamame, Shitake Mushrooms, and Crispy Tofu

I bought frozen edamame for the first time on a whim the other day and I came up with this dinner as a vessel for trying them. This was quick and yummy and also very flexible- it would taste good with any number of additions. It also makes great lunch leftovers!
I had never used this technique of frying tofu before and I wanted to try it. The result was very delicious but it added on extra cooking time and I burned my finger on oil splatter. I think it would be just as good with normal sautéed tofu (just add it in with the edamame) if you don’t want to go through the extra hassle. It would also be yummy without the tofu if you are not as obsessed with it as I am.


Soba Noodles with Edamame, Shitake Mushrooms, and Crispy Tofu
makes about 4 servings

1 package of tofu, pressed and cut into cubes
1 cup cornstarch
1 tablespoon sea salt
1 teaspoon pepper
Canola oil
Sesame oil
1 package soba noodles
12 oz shitake mushrooms, sliced
4-5 tablespoons tamari
1 cup chicken stock
2 cups frozen shelled edamame
4 scallions, sliced
½ cup parsley, chopped

Mix the cornstarch with the sea salt and pepper. Add the tofu and toss until the pieces are coated. Heat the canola oil in a large pan- make sure you have enough to cover the whole bottom. Add the tofu in a single layer (you may need to do this in two batches depending on the size of your pan). Watch them closely and use tongs to turn them as they brown. They will get crispy and delicious. When they are nicely browned, transfer to a plate lined with a paper towel.
Meanwhile, cook the soba noodles, drain, and rinse with cold water. Sprinkle with sesame oil to keep the noodles from sticking to each other.
Wipe the pan that you used to fry the tofu and heat sesame oil in it. Add the mushrooms and sauté over high heat. Once they begin to release liquids, add a splash of tamari. Stir quickly and add the edamame and chicken stock. Reduce the heat slightly and allow the stock to simmer so that the edamame thaw. Add the noodles and the rest of the tamari and toss with the scallions and parsley. Serve with the tofu on top.