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Ginger Tofu Fresh Rolls with Sesame Soba Noodles

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Ingredients
  

Ginger Tofu

  • 1 package firm tofu sliced 1/8-inch thick
  • 2 cloves garlic minced
  • 1 1-inch knob ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon molasses
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 1/2 teaspoon five spice powder
  • 1/4 teaspoon hot chili oil

Sesame Soba Noodles

  • 1 package dried soba noodles
  • 1 clove garlic minced
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini heaping
  • 1 teaspoon honey
  • 2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil

To Assemble

  • 8-12 rice paper sheets
  • 1 handful fresh kale stalks removed & coarsely chopped
  • 1 green mango peeled & cut into ribbons
  • 1 bunch fresh Thai basil

Instructions
 

For the Tofu

  • Pat the tofu dry with paper towel and place it in a large resealable container.
  • In a small bowl, whisk the remaining ingredients together. Pour the marinade over the tofu and seal the container. Give the tofu a quick shake and place it in the refrigerator for at least 3 hours, preferably overnight.
  • Heat a quarter-sized amount of neutral oil (such as peanut or canola) in a large skillet over medium heat. Once shimmering, add the tofu to the skillet and sear on both sides, about 3-5 minutes a side.
  • Transfer the tofu to a plate and let cool.

For the Sesame Soba Noodles

  • Cook the soba noodles according to the package's directions. Drain the cooked soba noodles and rinse with cold water. Transfer the noodles to a large bowl.
  • In a small bowl, whisk the remaining ingredients together. Pour the dressing over the noodles and toss to coat.
  • Transfer the dressed noodles to the fridge to chill until ready to use.
  • Both the tofu and the noodles can be made up 2 days in advance.

To Assemble

  • Immerse a rice paper sheet in a pie plate filled with warm water. Soak until softened but with some remaining rigidity.
  • Place the rice paper on a wooden cutting board and top with a piece of ginger tofu halved lengthwise and placed end to end. Add 2-3 mango ribbons, 4-5 Thai basil leaves, 3-4 pieces of kale and roughly an 1/4 of a cup of sesame noodles. Wrap the rice paper like a burrito and set aside. Repeat until the toppings are gone.
  • Serve the rolls immediately or chill until ready to serve. The rolls should be eaten the day they're made.
  • Serve rolls with hoisin sauce and sriracha on the side for dipping.