Tofu-Vegetable Noodle Toss

Ingredients

• •1 pound asparagus, trimmed and cut into 1-inch pieces
• •1½ cups snow peas
• •1 cup Marinated Sautéed Tofu cubes
• •9½ ounces buckwheat soba noodles
• •1 tablespoon low-sodium soy sauce
• •2 tablespoons low-sodium soy sauce
• •1 tablespoon mirin
• •½ tablespoon agave nectar
• •½ tablespoon rice vinegar
• •1 clove garlic, crushed
• •2 teaspoons cornstarch mixed in 1 tablespoon cold water
• •1 dash sesame oil or chili oil
• •1 pinch crushed red pepper flakes

Cooking Instructions

1. 1.

   Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.

   5 min

2. 2.

   Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.

   5 min

3. 3.

   For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.

   5 min

4. 4.

   Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.

   3 min