Japanese cabbage with baked lemony tofu and soba noodles

Baked lemony tofu

Ingredients

1 package extra firm tofu
1 tbsp. olive oil
1 tbsp lemon juice
1 tbsp cornstarch
sprinkling of salt

Directions

1. Preheat oven to 400
2. Cut the tofu lengthwise into three "steaks." If desired, press the steaks between the palms of your hands to push out some of the water. Then cut the tofu into cubes.
3. Put tofu in a bowl with olive oil, cornstarch, and any seasoning.
4. Dump contents of bowl onto cookie sheet (with lip) and bake for 25-30 minutes, turning once.

Inspired by http://cookieandkate.com/2016/how-to-make-crispy-baked-tofu/

Soba noodles 

Cook 8 oz soba noodles according to package directions. Add olive oil when done cooking to prevent noodles from sticking together.

Japanese cabbage (and/or zucchini) 

1 head cabbage (about 8 cups shredded)

OR

4 zucchinis, sliced lengthwise into thin, 3-inch wedges

Olive oil

1 tbsp. soy sauce

1 tsp. ginger

Directions

1. If using cabbage, remove the outer leaves (usually just 2 that cover the rest of the cabbage).
2. Wash and cut vegetable. To shred cabbage, remove core with knife. Then slice head into vertical strips, a little less than 1cm thick. Cut these strips to break apart cabbage pieces. Transfer to colander to rinse.
3. Add olive oil to cast iron skillet. Cook vegetables until soft.
4. Add soy sauce and ginger.