Tofu, Broccoli, and Soba Noodle Stir Fry
2016-05-27 08:45:50
Ingredients
- 8 ounce soba noodles
- 3 tablespoons vegetable oil, divided
- 1 package extra firm tofu, cubed
- 1 red onion, roughly chopped
- 3-4 carrots, thinly sliced
- 1 head broccoli, stems removed and florets roughly chopped
- 4 cloves garlic, minced
- 4 tablespoons peanut butter
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon red pepper flakes
- 1/3 cup rice vinegar
- 1 heaping Tablespoon fresh ginger, minced
- 1/2 bunch cilantro, roughly chopped
- coarse salt, to taste
- 3 tablespoons tamari or soy sauce
Instructions
- Prepare the Tofu and Cook the Noodles
- 1. Slice tofu into 5 slabs. Lay the slabs out on top of a couple of paper towels. Place another paper towel on top and set a heavy pot on top to squeeze out excess liquid.
- 2. Drain about 5 minutes, then finish cubing the tofu.
- 3. While tofu is draining, bring a pot of water and a pinch of salt to a boil.
- 4. Cook soba noodles according to package directions, until al dente, about 10 minutes.
- 5. When finished cooking, drain and set aside.
- Cook the Tofu and Vegetables
- 1. While the soba noodles boil, heat 2/3 of the vegetable oil over medium-high heat in a large skillet.
- 2. Add tofu and sear on all sides, allowing to brown for 5-8 minutes. Add sesame oil, and stir to coat the tofu for 1-2 minutes before removing from heat and setting cooked tofu aside.
- 3. In the same skillet, heat the remaining vegetable oil, add sliced carrots, chopped onion and broccoli, sauté for 10-12 minutes, stir occasionally.
- Prepare the Sauce and Assemble the Dish
- 1. In a small bowl, whisk together minced garlic and ginger, peanut butter, rice vinegar, tamari, and red pepper flakes. Set aside.
- 2. Add the tofu and soba noodles to the skillet with the warm vegetables.
- 3. Pour sauce into skillet and toss to coat. Heat for 2-3 minutes over low heat.
- 4. Serve topped with a hearty sprinkle of cilantro.
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