Tofu-Vegetable Stir Fry with Soba Noodles and Peanut Sauce

amyhollar

Tofu and Vegetable Stir-Fry with Peanut Sauce and Soba Noodles

Ingredients:

Marinade for tofu:
2 cloves of garlic, minced
1 tbsp fresh ginger root, peeled and grated or minced
½ tbsp reduced-sodium Tamari (found in Asian section of most grocery stores)
½ tbsp mirin (Japanese rice wine, found in Asian section of most grocery stores)
½ tbsp thai chile-garlic sauce (found in Asian section of most grocery stores)
½ tsp. sesame oil (found in Asian section of most grocery stores)
Vegetable broth to thin out, if needed.

Stir-fry:
½ tbsp peanut oil
1 large white onion, chopped
2 cloves garlic, minced
½ tbsp fresh ginger root, peeled grated or minced
1 medium red bell pepper, sliced thinly
1 container sliced white button mushrooms, about 2 cups
3 C. chopped broccoli
1 head bok choy, chopped, about 3 cups
1 C. frozen shelled edamame
60 g (1 small bundle, or 2 servings) soba noodles (japanese buckwheat noodles), cooked
1 15-oz. package extra firm tofu (I use sprouted and organic), pressed, marinated, and baked

Sauce:
½ C. vegetable broth
3 tbsp natural unsweetened peanut butter
3 tbsp reduced sodium Tamari
2 tbsp mirin
1 tsp sesame oil
1 tbsp agave
1 ½ tbsp fresh ginger root, peeled and grated or minced
2 cloves garlic, minced
¼- ½ tsp crushed red pepper flakes
1 tbsp cornstarch, whisked in 1-2 tbsp water
salt and pepper to taste

Directions:

-Press tofu between kitchen towels/paper towels for ½ hour to remove some of the moisture.

-Cut tofu into ~1 inch cubes.

-Whisk all marinade ingredients together in a large bowl, then add cubed tofu and stir until all tofu is coated. Marinate tofu in fridge, stirring occasionally, at least ½ hour up to overnight (in tupperware).

-Bake tofu at 400* on a baking sheet for 30-40 min, flipping once halfway through. Set aside and keep warm.

-Cook soba noodles according to package instructions (I cooked mine in boiling water for 5 minutes, then drained them). Set aside and keep warm.

-In a large wok, stir fry chopped onion in peanut oil over medium heat, 3-5 min, stirring occasionally.

-Add garlic and ginger, stirring constantly for 1 minute.

-Add red bell pepper and mushrooms, stir fry for another 5 minutes or so, then add broccoli, bok choy, and edamame. Stir fry until vegetables are done to your liking. Covering when not stirring will help steam the veggies on top. If it dries out at all add splashes of water or vegetable broth to the pan.

-While vegetables are cooking, whisk together all sauce ingredients except cornstarch. Whisk cornstarch with 1-2 tbsp water in a separate dish until all clumps are gone, then whisk this mixture in with the rest of the sauce ingredients.

-Once veggies are done to your liking, make a well in the middle of your wok by pushing the veggies out to the sides. Pour the sauce mixture into the well and cook, stirring occasionally, for 2-3 minutes or until thickened.

-Mix the sauce in with all the vegetables, add the tofu and soba noodles and stir until sauce coats everything. Serve and enjoy! Makes 6 servings.

Nutritional info (per serving, 6 servings total):
Calories: 318
Carbs: 34 g
Fat: 13 g
Protein: 20 g

Notes:
*Can sub soy sauce for tamari
*Can sub any preferred noodle for soba noodles
*Can sub water or chicken broth for vegetable broth
*Can sub any high-heat safe oil for peanut oil
*Can sub dry sherry for mirin
*If you aren’t a huge ginger fan you may want to reduce the amount of ginger. I love it!

marigold8g

Wow that sounds yummy! Thanks for sharing!

gingerb85

Yum!

amyhollar

It's great! I know it looks kind of daunting, but it's actually not hard at all, there's just a lot of steps. Once you have everything prepped it comes together quickly. I didn't have any but I would put some siracha on top if you like things spicy!