Soba Noodles with Tofu, Avocado, and Snow Peas

Name: Soba Noodles with Tofu, Avocado, and Snow Peas
Ingredients: 1 (two-inch piece) fresh ginger, peeled and sliced into very thin strips; 1 serrano or jalapeno chile, seeded and sliced into very thin strips; 0.25 cup sugar; 3 tablespoons freshly squeezed lime juice (about 3 limes); 2 tablespoons low-sodium soy sauce; 1 package (14 ounces) extra-firm tofu, cut into ¾-inch cubes and patted dry; 1 package (about 8 ounces) soba noodles; 4 ounces snow peas, thinly sliced; 1 teaspoon vegetable oil; 1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips; 0.25 bunch chives, cut into 1-inch pieces; 1 ripe avocado, pitted, peeled, and sliced; 2 tablespoons sesame seeds

3.3

(7)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on August 18, 2020

Soba Noodles with Tofu, Avocado, and Snow Peas — Photo: Sang An

Servings:

4

Soba Noodles with Tofu, Avocado, and Snow Peas makes for a delicious, nutritious lunch. Soba noodles are made with buckwheat flour, which is an excellent source of fiber and protein.

Ingredients

1 (two-inch piece) fresh ginger, peeled and sliced into very thin strips
1 serrano or jalapeno chile, seeded and sliced into very thin strips
¼ cup sugar
3 tablespoons freshly squeezed lime juice (about 3 limes)
2 tablespoons low-sodium soy sauce
1 package (14 ounces) extra-firm tofu, cut into ¾-inch cubes and patted dry
1 package (about 8 ounces) soba noodles
4 ounces snow peas, thinly sliced
1 teaspoon vegetable oil
1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips
¼ bunch chives, cut into 1-inch pieces
1 ripe avocado, pitted, peeled, and sliced
2 tablespoons sesame seeds

Directions

In a small saucepan, bring ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.
Make dressing: In a shallow bowl, whisk together lime juice, soy sauce, and 2 teaspoons reserved syrup. Add tofu, and toss to coat. Set aside.
In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 tablespoon dressing. Toss to coat; let cool.
To serve, add cucumber and chives to bowl along with the tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.