Wrap the tofu in some paper towels and gently squeeze as much water from it as possible.
Cut it into about ½” slices.
Lightly oil the bottom of a casserole dish large enough to accommodate the tofu slices and lay them on the dish. Sprinkle with a bit of curry powder.
Bake for 30 minutes. Flip, sprinkle more curry and bake 20-30 more minutes until they are firm and a little golden brown on the edges.
Make the sauce by whisking together all of the sauce ingredients. Heat until warm in small pot and set aside, keeping warm on low heat.
Make the noodles or rice, per directions.
Get a sauté pan hot over medium heat and add the mushrooms and a bit of water. Simmer, adding more water as needed to prevent sticking, until mushrooms are tender.
While the mushrooms are cooking, clean and de-string the snow peas (see video below!)
Add the snow peas at the last possible moment. You only want to heat them through, not cook them. That way they will be nice and crunchy and green!
When your rice or noodles are done, add the sesame oil and stir gently to combine. If you are using 100% buckwheat, I highly suggest rinsing the noodles in cold water before you do anything with them. Otherwise they will be very sticky and break apart. Putting the hot food on top of them will warm them up a bit.
Garnish with chopped green onion and gomasio (optional).
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