Soba, Tofu, and Vegetable Stir-Fry
This spicy dish is packed with veggies; covering them while cooking helps trap the steam so they cook more quickly. We used almond butter instead of peanut, for a twist.
- Servings: 4
Source: Body+Soul, March 2008
- 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
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.
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.
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.
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.