By Ebenezer Obiri
Cook the soba noodles according to the package instructions, usually about 5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, ginger, and a splash of water to thin it out a little. Set this peanut sauce aside.
Heat the vegetable oil in a large pan over medium-high heat. Add the cubed tofu and stir-fry until golden brown on all sides, about 7 minutes. Remove tofu from the pan and set aside.
In the same pan, add a little more oil if needed, and then add the minced garlic. Stir for about 30 seconds until fragrant.
Add the broccoli florets, red bell pepper slices, and julienned carrot to the pan. Stir-fry for about 5 minutes until they are tender-crisp.
Return the tofu to the pan and pour the peanut sauce over the tofu and vegetables. Stir gently to combine and cook for another 2 minutes until everything is well coated and heated through.
Add the cooked soba noodles to the pan and gently toss to combine with the tofu, vegetables, and sauce.
Season with salt and black pepper to taste. Serve hot, garnished with toasted sesame seeds.
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By Ebenezer Obiri
This Main Course Vegan Asian-Inspired Noodles recipe is ready in 25 minutes and features Soba noodles, Firm tofu, Broccoli florets and other delicious ingredients. Contains 550 calories total.
Cook the soba noodles according to the package instructions, usually about 5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, ginger, and a splash of water to thin it out a little. Set this peanut sauce aside.
Heat the vegetable oil in a large pan over medium-high heat. Add the cubed tofu and stir-fry until golden brown on all sides, about 7 minutes. Remove tofu from the pan and set aside.
In the same pan, add a little more oil if needed, and then add the minced garlic. Stir for about 30 seconds until fragrant.
Add the broccoli florets, red bell pepper slices, and julienned carrot to the pan. Stir-fry for about 5 minutes until they are tender-crisp.
Return the tofu to the pan and pour the peanut sauce over the tofu and vegetables. Stir gently to combine and cook for another 2 minutes until everything is well coated and heated through.
Add the cooked soba noodles to the pan and gently toss to combine with the tofu, vegetables, and sauce.
Season with salt and black pepper to taste. Serve hot, garnished with toasted sesame seeds.
Calories per Serving: 550
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