Tofu-Vegetable Noodle Toss
A healthy Asian-inspired noodle dish featuring buckwheat soba noodles tossed with crisp asparagus, snow peas, and marinated tofu in a savory soy-based sauce. Perfect for a light yet satisfying meal.
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.
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.
Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.
5 min
- 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.
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