Buckwheat Soba Noodles with Coconut-Lime Tofu

INGREDIENTS

2/5

lbs Buckwheat Soba Noodles (5-6 ounce)

1/2

lbs Spinach

Garlic (cloves, small minced)

inch Ginger (grated, or small chopped)

1/2 tbsp

Thai Red Chili (or one red fresno or 1 tsp chili paste, use both if like spices)

1 tbsp

Sesame Oil

2 tbsp

Soy Sauce (I use gluten free tamari)

Lime (2 tbsp juice, rest sliced into wedges for serving)

2 tsp

Sesame Seeds (toasted, divided)

1/2

lbs Tofu (firm, pressed in paper towel with weight on top for 10 minutes)

1/4 cup

Coconut milk

2 tbsp

Lime (juice)

1/2 tsp

Sugar

1 tbsp

Canola Oil

1/4 tsp

Salt