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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 healthful almond butter instead of peanut for a twist.Per serving: 543 calories; 33 g protein; 23 g fat; 63 g carb; 9 g fiber

  • servings: 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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Body+Soul, March 2008

Reviews (2)

  • 30 Aug, 2012

    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!

  • 30 Aug, 2012

    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!