Yuzu and Tamarind Soba Noodle Bowl

Prep Press tofu between paper towels 5 minutes. Finely grate ginger and garlic. Finely slice red chilli. Julienne carrot and shred red cabbage. Thinly slice spring onions. Whisk tamarind paste, yuzu juice, soy sauce, honey, sesame oil, ginger, garlic, and chilli together until smooth. Taste and adjust balance of sweet, sour, and heat as needed.

Boil Bring salted water to a boil. Add soba noodles and cook according to packet instructions until just tender. Drain and rinse under cold water to remove excess starch.

Crisp Heat neutral oil in a non-stick pan over high heat until shimmering. Add tofu cubes with a pinch of salt. Cook 2 to 3 minutes per side without moving until deep golden and crispy on all sides. Transfer to a plate.

Build Toss cold soba noodles with half the yuzu-tamarind dressing in a bowl until fully coated. Transfer dressed noodles to a serving bowl.

Plate Arrange crispy tofu, julienned carrot, and shredded red cabbage over the noodles. Drizzle remaining dressing over the bowl. Scatter spring onions, toasted sesame seeds, and fresh coriander on top. Serve with lime wedges.