Soba Noodle Stir-Fry
A healthy Asian-inspired stir-fry featuring buckwheat soba noodles, crispy tofu, and fresh vegetables in a savory peanut sauce. This nutritious dish combines protein-rich tofu with crisp broccoli and sugar snap peas.
Ingredients
- •3 ounces soba noodles
- •4 ounces extra-firm tofu
- •¼ teaspoon salt
- •1 stalk broccoli
- •2 ounces sugar snap peas
- •1 tablespoon reduced-fat smooth peanut butter
- •1 tablespoon rice vinegar
- •1 tablespoon reduced-sodium soy sauce
- •⅛ teaspoon red pepper flakes
- •2 cloves garlic
Cooking Instructions
- 1.
Cook the noodles according to the package directions. Drain and rinse well under cold water to prevent sticking.
8 min
- 2.
Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Add the tofu and season with salt. Cook for 8 minutes, until golden, stirring occasionally. Transfer to a platter.
8 min
- 3.
Coat the skillet again with cooking spray; place over medium-high heat. Add the broccoli, peas, and a splash of water. Cover and cook for 5 minutes, until the vegetables are crisp-tender.
5 min
- 4.
Meanwhile, make the sauce. In a small bowl, whisk together the peanut butter and 2 tablespoons water. Whisk in the vinegar, soy sauce, and pepper flakes, if desired.
3 min
- 5.
Add the reserved noodles, the tofu, garlic, and sauce to the vegetables. Cook for 2 minutes, tossing, until the noodles are warmed through. Serve.
2 min
