Agedashi Style Tofu

Bring a medium saucepan of salted water to a boil for the soba noodles. Drain tofu and pat dry. Cut tofu in half and cut each half into thirds to make rectangles. Trim the snow peas. Wash the ginger and cut into quarters. Peel and halve the garlic cloves. Trim scallions and slice into 2 inch pieces. Grate radishes on the smallest side of a box grater. Halve and juice the lemon. Add grated radish and a sprinkle of salt to a small bowl.

Add soba noodles to the boiling water and cook until tender, 3 to 5 minutes. Drain noodles and run under cool water to stop the cooking process. Return saucepan to the stove and add 2 ½ cups water, quartered ginger, halved garlic, and a pinch of salt. Bring to a boil and reduce to a simmer. Cook until the ginger broth becomes fragrant, 3 to 5 minutes. Cover to keep warm.

Heat 1 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add snow peas, sliced scallion, and a pinch of salt and cook until peas are crisp-tender, 2 to 3 minutes. Transfer to a plate, sprinkle with just 1 tsp togarashi, and set aside. TIP: If you’re sensitive to spice, start with just ½ tsp togarashi.

Add cornstarch and a pinch of salt to a medium bowl and stir to combine. Add tofu rectangles to the bowl and toss to coat on all sides. Return the large nonstick skillet to the stove with 1 tbsp of vegetable oil over medium-high heat. Add coated tofu and cook until golden brown and crispy, 3 to 4 minutes per side. Sprinkle with salt.

Use a slotted spoon to remove the ginger and garlic from the ginger broth. Add just half the lemon juice and tamari to the broth, and stir. Taste, and add more lemon juice and salt as necessary.

Divide soba noodles between large bowls. Pour ginger broth over the noodles. Top with togarashi snow peas, agedashi style tofu, and grated radish. Sprinkle with remaining togarashi if you prefer more spice. Dig in!