A delicious, plant based soba noodle bowl with baked sambal tofu, romanesco, and quick pickled purple cabbage, carrots and cucumbers.
Cut the tofu into 1-inch cubes and set on a plate lined with paper towel. Place another paper towel over the tofu then place something heavy on top (ie. plate or cutting board) and let them drain for 30 minutes.
Preheat the oven to 400 degrees F.
For the tofu marinate, in a bowl, whisk the soy sauce, Mazola oil, rice vinegar, mirin, sambal, and garlic until combined.
Pat the tofu dry and gently toss the tofu in the marinade.
Lay the tofu on a baking tray lined with parchment paper and bake for 25 minutes until the edges are brown.
For the pickle juice, in a mixing bowl, whisk together water, vinegar, salt, and sugar. Divide the pickle juice between three bowls
Place the purple cabbage, carrot, and cucumber separately in each bowl and let them pickle for 30 minutes.
Bring a pan of water to a boil over medium heat, then drop the romanesco florets and allow to simmer for 2-3 minutes, just until it loses its rawness but still maintains a bit of a bite. Remove the florets with a slotted spoon and set aside.
Turn the heat to high and drop in the soba noodles and cook for 5-7 minutes, according to the instruction on the package. Drain the noodles and rinse them in cold water to keep them from sticking together.
To make the soy sauce dressing, a sauce bowl, whisk together soy sauce, mirin, vinegar, and water.
When ready to serve, dive the noodles between two bowls, top each one with a handful of pickled vegetables, romanesco, and tofu. Sprinkle sesame seeds, top with chopped cilantro, and serve with soy sauce dressing.