Soba and Tofu in Ginger Broth
A little broth goes a long way in this vegetarian Asian noodle dish -- and tofu and buckwheat soba noodles make it a protein powerhouse.
- Total Time:
- Servings: 4
Source: Body+Soul, 2009
- 1 bunch scallions (6 scallions), whites and greens separated, greens cut into 2-inch lengths and thinly sliced lengthwise
- 1 ounce ginger, peeled and sliced
- 2 garlic cloves, smashed
- 2 teaspoons reduced-sodium soy sauce, plus more for seasoning
- 1 tablespoon rice vinegar
- Canola oil, for grill pan
- 1 package (14 ounces) extra-firm tofu, drained and pressed
- Coarse salt and freshly ground pepper
- 6 ounces soba noodles
- 1 head baby bok choy (4 ounces), trimmed, thinly sliced on bias
- 4 ounces snow peas, trimmed, halved on the bias
- 1 red serrano chile, thinly sliced crosswise
- 1 teaspoon black sesame seeds, for garnish
In a medium saucepan, combine scallion whites, ginger, garlic, soy sauce, rice vinegar, and 8 cups water; bring to a boil. Cover and reduce to a simmer. Cook until broth is flavorful, about 10 minutes.
Meanwhile, heat a grill pan over medium-high; lightly oil. Slice tofu in half; season with salt and pepper. Add tofu pieces to hot pan and cook, turning to grill all sides, about 15 minutes total. Remove from pan; once cool enough to handle, cut into small cubes.
Strain aromatics from broth with a slotted spoon; discard solids. Bring broth to a boil; add soy sauce and soba. Cook soba according to package directions. About 1 minute before the end of cooking, add bok choy, snow peas, and chile. Cook until veggies are tender-crisp. Add more soy sauce, if desired. To serve, place noodles in bowl with broth; top with tofu, scallion greens, and sesame seeds.