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1
Make the baked tofu: Preheat the oven to 375 degrees.
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2
Line a sheet pan with parchment.
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3
Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick.
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4
In a large, wide bowl whisk together all of the marinade ingredients for the tofu.
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5
Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides.
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6
Transfer to the baking sheet.
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7
Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu.
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8
Remove from the heat and keep warm.
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9
Bring 3 or 4 quarts of water to a boil in a large pot.
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10
Add salt to taste and the green beans.
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11
Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain.
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12
Set aside.
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13
Bring the water back to a boil.
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14
Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles dont stick together.
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15
Wait for the water to come back up to a rolling boil it will bubble up, so dont fill the pot all the way and add 1 cup of cold water.
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16
Allow the water to come back to a rolling boil and add another cup of cold water.
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17
Allow the water to come to a boil one more time and add a third cup of water.
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18
When the water comes to a boil again, the noodles should be cooked through.
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19
Drain and toss with 2 tablespoons of the sesame oil.
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20
(If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
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21
Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk.
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22
Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
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23
Heat a wide skillet over medium-high heat and add the noodle salad.
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24
Toss in the pan until heated through and serve.
