Tofu And Vegetable Noodle Bowl Recipes

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TOFU-VEGETABLE NOODLE TOSS



Tofu-Vegetable Noodle Toss image

This simple pasta recipe uses gluten-free buckwheat noodles to complement blanched veggies and an Asian-inspired sauce for an easy weeknight dinner.

Provided by Dr. John McDougall

Categories     HarperCollins     Dinner     Vegetarian     Vegan     Tofu     Asparagus     Soy Sauce     Quick & Easy

Yield 3-4 servings

Number Of Ingredients 15

Ingredients for noodles:
1 pound asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups trimmed and halved snow peas
1 cup Marinated Sautéed Tofu cubes
9.5 ounces buckwheat soba noodles
1 tablespoon low-sodium soy sauce
Ingredients for sauce:
2 tablespoons low-sodium soy sauce
1 tablespoon mirin
1/2 tablespoon agave nectar
1/2 tablespoon rice vinegar
1 clove garlic, crushed
2 teaspoons cornstarch mixed in 1 tablespoon cold water
Dash sesame oil or chili oil (optional)
Pinch crushed red pepper flakes (optional)

Steps:

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

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