Soba, Tofu, and Vegetable Stir-Fry
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- Yield Serves 4
Ingredients
- 8 ounces soba noodles
- Coarse salt
- 2 tablespoons grapeseed oil
- 1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
- 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
- 1 1/2 pounds broccoli (1 bunch), broken into small florets, stems discarded
- 1 pound bok choy (1 head), trimmed and thinly sliced crosswise
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 3 tablespoons almond butter
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
Directions
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Cook soba noodles in a large pot of salted water until al dente, about 10 minutes. Drain, and then rinse with cold water; set aside.
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Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; add tofu and season with salt. Cook, tossing occasionally, until golden, 12 to 15 minutes. Transfer to a plate; set aside.
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Heat remaining tablespoon oil in same skillet over medium-high. Add bell peppers, broccoli, bok choy, garlic, and red pepper flakes; season with salt. Cover (pan will be very full) and cook, tossing occasionally until vegetables are crisp-tender, 8 to 10 minutes.
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Meanwhile, make sauce: In a small bowl, whisk together almond butter and 2 tablespoons water, then whisk in vinegar and soy sauce. Add reserved noodles, tofu, and sauce to pan with vegetables. Cook, tossing until noodles are heated through, 2 to 3 minutes.
This recipe has all the basics just right - I substituted pretty much everything (see caps below) to put a Greek twist to it, and it came out fantastic!
noodles > RICE PASTA (SPAGHETTI)
oil > OLIVE OIL
tofu > SEASONED W/ LEMON & BASIL
bell pepper > DICED TOMATO
bok choy > MUSTARD GREENS
pepper flakes > FETA, PARSLEY, BASIL
almond butter > OLIVE OIL
vinegar > RED WINE VINEGAR
soy sauce > HUMMUS
I saved the tomato juice from the can and whisked it into the sauce instead of adding water. Delish!
This recipe has all the basics just right - I substituted pretty much everything (see caps below) to put a Greek twist to it, and it came out fantastic!
noodles > RICE PASTA (SPAGHETTI)
oil > OLIVE OIL
tofu > SEASONED W/ LEMON & BASIL
bell pepper > DICED TOMATO
bok choy > MUSTARD GREENS
pepper flakes > FETA, PARSLEY, BASIL
almond butter > OLIVE OIL
vinegar > RED WINE VINEGAR
soy sauce > HUMMUS
I saved the tomato juice from the can and whisked it into the sauce instead of adding water. Delish!
This was delicious!
I wasn't a big fan of the almond butter in this dish, mostly because it caused the soba to have a dry consistency that was not quite creamy. I would make this again, next time using peanut butter and maybe a little more water or oil to avoid dryness.
This was SOOOOOO gooood! I actually used red cabbage, zucchini and green bell pepper cause I didn't have these veggies. Also topped it with cilantro and fresh lime. Amazing!
I made this dish and LOVED it! Next time I think I'll try coconut butter in lieu of the almond butter. Here are my results: http://bambinosteps.com/2010/05/soba-its-whats-for-din-din/.
You can substitute " almond butter", for regular peanut butter.
Almond butter is more healthy than peanut butter, but I say that if you dont have it at home, you can just use peanut butter. It gives it a good flavor for sauces , on south east asian cooking both of them !
good luck w/ the recipe....
Almond butter is that something you make or buy at store???