Soba noodles with tofu and papaya

Wrap tofu in several layers of paper towels and set it on a plate or in a colander in the sink. Weigh it down with a heavy baking dish or skillet with a couple soup cans in it to press out the water, 20 minutes. Cut into 1/2" cubes and place in a shallow bowl or pie plate.
Meanwhile, prepare soba noodles according to package directions. Rinse with cold water.
In a large bowl, combine rice vinegar, mirin, and salt. Drizzle half over tofu and gently toss to coat.
Add noodles to remaining vinegar mixture, tossing to coat. Add tofu (and any remaining vinegar mixture), papaya, pepper, basil, mint, scallions, and chile pepper (if using), and toss to coat. Serve garnished with chopped peanuts and additional herbs, if desired.
Handy Hint: Select a papaya that’s about 1 pound. Peel it, cut in half lengthwise, then scoop out the seeds.

Jennifer Kushnier

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