Sesame soba noodles

Ingredients:

• 8 ounces soba noodles

• 1 package firm tofu, drained and cut into 1-inch cubes

• 1 medium eggplant, cut into 1-inch cubes

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1/4 cup tahini

• 2 tablespoons soy sauce

• 2 cloves garlic, minced

• 2 tablespoons rice wine vinegar

• Chopped green onion

• Sliced cucumbers as a topping

Instructions:

1. Preheat the oven to 400°F.

2. In a medium bowl, toss the tofu with corn starch, salt, and pepper. Spread out on baking sheet. Afterward, use the same bowl to toss eggplant with olive oil, salt, and pepper. Spread out on a baking sheet. Roast both baking sheets in the oven until the tofu is crispy and the eggplant is tender, about 30 minutes.

3. Cook the soba noodles according to the package instructions. Drain, rinse will cool water, and set aside.

4. In a small bowl, whisk together the tahini, soy sauce, garlic, and rice wine vinegar until smooth.

5. In a large serving bowl, toss the cooked soba noodles with the tahini sauce, roasted tofu, and roasted eggplant. Garnish with chopped green onions and cucumbers. Enjoy!