Tofu Soba Noodles
Course:
A quick dish to whip up. Use whatever vegetables you have on hand and substitute spaghetti for the noodles if needed. You could also substitute whatever protein for the tofu, I think a scrambled egg would be good too!
Ingredients:
- 1 pound soba
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons brown sugar
- 1 teaspoon sesame seeds
- 1 tablespoon vegetable oil
- 1 (14-ounce) package firm tofu, cubed
- 2 cups shredded cabbage. or whatever vegetables you have on hand, chopped
- 1 clove garlic, pressed
- 1 teaspoon freshly grated ginger
- 2 green onions, thinly sliced
- Crushed peanuts, for serving
- Sriracha, for serving
Directions:
In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain; set aside.
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, brown sugar and sesame seeds; set aside.
Heat vegetable oil in a large skillet over medium high heat. Add tofu and cook until golden brown, about 3-4 minutes; set aside. Add cabbage, garlic and ginger to the skillet and cook, stirring frequently, until tender, about 1-2 minutes.
In a large bowl, combine noodles, rice wine vinegar mixture, tofu, cabbage and green onions.
Serve immediately, garnished with peanuts and Sriracha, if desired.
Credit:
damndelicious.net