SOBA NODDLES WITH JUNE VEGGIES & CRISPY TOFU

Recipe by the Leek and the Carrot

This is a delicious and simple, very versatile recipe that can use an array of different vegetables. The most time consuming part is prepping the veggies so I like to boil and cook the noodles while I do that. This has the added benefit of allowing you to move quickly from step to step, utilizing the same large stock pot or Dutch oven so you can reduce the number of dishes at the end.

Serves 3-4

Takes 40 minutes


Ingredients:

8 ounces soba noodles

6 tablespoons sunflower oil, divided

4 carrots, julienned

1/3 cup snap peas, cut in half lengthwise

1 zucchini or summer square, quartered and sliced

1 teaspoon salt, divided

14-ounces firm tofu, well-drained and pressed (for at least 30 minutes)

1/4 cup tamari or soy sauce

2 tablespoons maple syrup

2 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

1 teaspoon sriracha 

3 garlic scapes, minced

1/2 cup roasted peanuts or toasted sesame seeds, to garnish, optional

Directions:

  1. In a large stock pot or Dutch oven, bring water to a boil over high heat. Add soba noodles and cook according to package directions. Rinse under cold water and set aside.

  2. In your large stock pot, heat 2 tablespoons sunflower oil over high heat. Add carrots, snap peas, zucchini, and 1/2 teaspoon salt. Saute over high heat, for 5 minutes until lots of steam has been released and the veggies are softened. Remove to a large bowl. 

  3. Place 2 more tablespoons sunflower oil into stock pot and reduce to medium heat. Cut your tofu into small squares and add into stock pot. Cook, stirring and scraping from the bottom (so all the crispy bits are lifted), for about 10 minutes. It won’t be perfectly crispy but it will yield many crispy pieces and bits. Set aside.

  4. In a small bowl, combine remaining 2 tablespoons sunflower oil with tamari, maple syrup, vinegar, sesame oil, sriracha, and garlic scapes. Whisk until smooth, pour over veggies. Add cooled soba noodles and toss well to combine evenly.

  5. Serve with crisped tofu on top and peanuts or sesame seeds, if using. 

Carrots, Peas, Zucchini/Summer Squash, GarlicBethanee WrightComment