By Ebenezer Obiri
Bring a large pot of salted water to boil. Add the soba noodles and cook according to package instructions, usually about 6-8 minutes. Drain and rinse under cold water. Set aside.
In a small bowl, mix the peanut butter, soy sauce, rice vinegar, sesame oil, and a tablespoon of water until smooth. Adjust seasoning as needed with salt and pepper. Set aside the sauce.
Heat the vegetable oil in a large non-stick skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
In the same skillet, add a bit more vegetable oil if needed. Stir-fry the garlic and ginger until fragrant, about 30 seconds.
Add the broccoli florets, sliced bell pepper, and julienned carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the tofu to the skillet with the vegetables. Add the cooked soba noodles and the peanut sauce to the pan. Toss everything together until well coated and heated through, about 2-3 minutes.
Serve the noodles in bowls, topped with toasted sesame seeds. Enjoy warm!
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By Ebenezer Obiri
This Asian Vegetarian Main Course recipe is ready in 30 minutes and features Soba noodles, Firm tofu, pressed and cubed, Broccoli florets and other delicious ingredients. Contains 650 calories total.
Bring a large pot of salted water to boil. Add the soba noodles and cook according to package instructions, usually about 6-8 minutes. Drain and rinse under cold water. Set aside.
In a small bowl, mix the peanut butter, soy sauce, rice vinegar, sesame oil, and a tablespoon of water until smooth. Adjust seasoning as needed with salt and pepper. Set aside the sauce.
Heat the vegetable oil in a large non-stick skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
In the same skillet, add a bit more vegetable oil if needed. Stir-fry the garlic and ginger until fragrant, about 30 seconds.
Add the broccoli florets, sliced bell pepper, and julienned carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the tofu to the skillet with the vegetables. Add the cooked soba noodles and the peanut sauce to the pan. Toss everything together until well coated and heated through, about 2-3 minutes.
Serve the noodles in bowls, topped with toasted sesame seeds. Enjoy warm!
Calories per Serving: 650
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