By Ebenezer Obiri
Start by boiling a pot of water for the soba noodles. Cook them according to the package instructions, usually about 6-8 minutes, until tender. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
In a small bowl, prepare the peanut sauce by mixing the peanut butter, soy sauce, rice vinegar, and a splash of water. Whisk until smooth and creamy. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same skillet, add the sesame oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the broccoli florets, red bell pepper, and julienned carrot to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
Return the tofu to the skillet with the vegetables. Pour the peanut sauce over the tofu and vegetables, stirring well to coat everything evenly with the sauce. Cook for an additional 2-3 minutes until heated through.
Add the cooked soba noodles to the skillet, tossing everything together to combine well.
Serve the noodles in bowls, garnished with toasted sesame seeds, if desired. Enjoy your meal!
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By Ebenezer Obiri
This Main Course Vegetarian Asian Noodles recipe is ready in 40 minutes and features Soba noodles, Firm tofu, Broccoli florets and other delicious ingredients. Contains 540 calories total.
Start by boiling a pot of water for the soba noodles. Cook them according to the package instructions, usually about 6-8 minutes, until tender. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
In a small bowl, prepare the peanut sauce by mixing the peanut butter, soy sauce, rice vinegar, and a splash of water. Whisk until smooth and creamy. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same skillet, add the sesame oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the broccoli florets, red bell pepper, and julienned carrot to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
Return the tofu to the skillet with the vegetables. Pour the peanut sauce over the tofu and vegetables, stirring well to coat everything evenly with the sauce. Cook for an additional 2-3 minutes until heated through.
Add the cooked soba noodles to the skillet, tossing everything together to combine well.
Serve the noodles in bowls, garnished with toasted sesame seeds, if desired. Enjoy your meal!
Calories per Serving: 540
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