Soba Noodle Bowl With Tofu Recipes
SOBA-NOODLE BOWL WITH TOFU
Everyone will adore the combination of cold soba noodles, gingery asparagus, and luscious steamed tofu in this quick and easy dinner that's vegan to boot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 11
Steps:
- Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt.
- Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve.
SOBA NOODLES WITH VEGETABLES, CRISPY TOFU, AND TOASTED SESAME SEEDS
Steps:
- In a 6-quart kettle bring 5 quarts salted water to a boil for noodles.
- Peel and cut pear into matchstick pieces.
- In a large non-stick skillet heat 1 tablespoon vegetable oil over moderately high heat and brown tofu. Transfer tofu with a slotted spoon to paper towels to drain and season with salt and pepper.
- Add carrots to skillet and sauté, stirring, until just tender and golden brown. Transfer carrots with slotted spoon to a bowl. Add to skillet remaining 2 tablespoons vegetable oil, mushrooms, scallions, gingerroot, and pear and cook over moderate heat, stirring constantly, until vegetables are tender. Remove skillet from heat and stir in carrots.
- Cook noodles in boiling water until al dente. Drain noodles in a colander and immediately rinse with cold water. In a large bowl toss noodles with 1 teaspoon sesame oil.
- Return skillet to moderate heat and add 1/4 cup water, tamari or soy sauce, vinegar, and remaining teaspoon sesame oil. Bring mixture to a simmer and cook, stirring, until hot. Add noddles, tossing to combine and adding more water if necessary, and cook until heated through. Season noodles with salt and pepper and serve warm topped with tofu and sesame seeds.
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- Press tofu: wrap tofu in a kitchen towel. Place on a plate and lay something heavy on it (like a skillet). Leave to press for 10 minutes while you prep.
- Bring a large pot of water to a boil. Add the snap peas (or snow peas). Cook for 30-40 seconds or until just bright green and crisp-tender. Remove from pot with a strainer or slotted spoon. Rinse under cool water to stop cooking. Set aside.
- To cook soba noodles: add to boiling water and stir well to separate. Cook according to package instructions. Drain. Rinse noodles under cold, running water, grabbing handfuls of noodles and moving about (this step is to wash any excess starch and to prevent gumminess and sticking). Drain well in colander. Set aside.
- Strip stems from kale and discard. Tear or roughly chop leaves into bite size pieces. Add to a large bowl. Season with a little salt. Massage kale until more tender and darker green, about 2 minutes. Set aside.
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