This fusion of Korean and Japanese flavors is jumpy with attention grabbers: fiery kimchi, nutty tasting soba, and a punchy sauce. Plus, studies show that eating more plant-based protein like tofu is a recipe for longevity.
1. Heat a wok or large skillet over medium-high heat. Add 1 tbsp canola oil and swirl to coat pan. Place 1 block extra-firm tofu (cut into 1-inch cubes) in pan and stir-fry until browned, about 4 minutes. Remove tofu from pan and set aside. Add 1 sliced red onion to pan and heat 1 minute, stirring often. Add 1 large thinly sliced carrot and heat 1 minute, stirring often. Add 1 medium sliced zucchini and heat 1 minute, stirring often. Add 1 1/2 cups kimchi and heat 30 seconds.
2. In a bowl, stir together 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp kimchi liquid, 2 tsp honey and 2 tsp sesame oil. Add tofu and soy sauce mixture to pan and heat 30 seconds. Cover pan to keep warm.
3. Bring a large pot of salted water to a boil. Add 1/2 pound soba noodles to the pot and prepare according to package directions. Drain noodles in a colander and rinse well.
4. Divide soba noodles among serving plates and top with tofu mixture and a sprinkle of sesame seeds. Makes 4 servings for an easy weeknight dinner!