Japanese Tofu Noodle Bowl

Wrap the firm tofu block in clean kitchen towels and place a heavy skillet or weight on top. Press for at least 15 minutes to remove excess moisture. This ensures the tofu will crisp properly and absorb the marinade.

Cut the pressed tofu into 3/4-inch cubes. Whisk together soy sauce, a splash of rice vinegar, sesame oil, and honey, then pour half over the tofu cubes and let marinate for 10 minutes. Sear in a hot skillet with sesame oil for 3-4 minutes per side until all faces are golden and crisp.

Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes until just tender. Drain and rinse under cold running water to stop the cooking and remove excess starch. Toss lightly with a drizzle of sesame oil to prevent sticking.

Slice the cucumber into thin half-moons and halve or quarter the cherry tomatoes. Shell the edamame if using whole pods. Arrange all the prepped vegetables together so they are ready for assembly.

Whisk together the miso paste, remaining rice vinegar, sesame oil, soy sauce, and honey until smooth and creamy. Season with salt and black pepper to taste. Thin with a teaspoon of warm water if the dressing is too thick to drizzle.

Divide the chilled soba noodles among serving bowls. Arrange the crispy tofu, sliced cucumber, halved cherry tomatoes, and edamame in neat sections on top of the noodles. Drizzle generously with the miso dressing and sprinkle with sesame seeds before serving.