Tofu absorbs a fair bit of liquid, so pressing it between paper towels while you prep the rest will help it release water to ensure nice crumbles. Cook, relax, and enjoy!

What you’ll need:
10 oz extra-firm tofu, vacuum packed
1 Persian cucumber
3 oz radishes
3 Tbsp tahini
3 Tbsp tamari
3 Tbsp rice vinegar
2 Tbsp mirin
4 oz green tea soba
1 cup shelled edamame
½ oz fresh mint

Equipment:
large pot

Recipe steps:

1. Drain tofu
   Line a plate with 4–6 paper towels. Drain tofu and place on paper towels. Cover with more paper towels and cover with a heavy skillet or baking dish.

2. Prep vegetables
   Bring a large pot of water to a boil. Halve cucumber lengthwise and thinly slice. Trim, halve, and thinly slice radishes.

3. Make dressing
   Place tahini in a medium bowl. Whisk in tamari and 1 tablespoon water until combined. Add vinegar and mirin and whisk well until smooth.

4. Cook noodles and edamame
   Add soba noodles and edamame to boiling water and cook until noodles are al dente and edamame is tender, 3–4 minutes. Drain and rinse and drain again.

5. Combine
   Pick mint leaves from stems, tearing any large leaves into pieces. Pat tofu dry and crumble into a large bowl. Add noodles, edamame, cucumber, radish, half of the mint, and half of the dressing to the bowl. Toss gently to combine.

6. Serve
   Serve on a platter, two bowls, or two plates, topped with remaining mint and drizzled with dressing. Enjoy!

See what else is cooking this week!