Soba Noodles with Peanut Sauce
Servings: 4
Ingredients
- 1 package extra firm tofu 14 oz. drained, pressed and cut into 1-inch cubes
- 1 teaspoon canola oil
- 1 large carrot
- ½ cup broccoli slaw available in many grocery stores in the produce section where you would find bagged lettuce
- ⅓ cups vegetable broth
- ⅓ cup peanut butter
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 to 2 teaspoons crushed red pepper depending on taste
- 1 garlic clove minced
- 5 cups cooked soba about 10 ounces uncooked buckwheat noodles, cooked according to package directions
- sliced green onions for garnish
- dry-roasted peanuts chopped (for topping)
Instructions
- In a large non-stick pan, heat canola oil over medium-high heat. Add cubed tofu and cook until all sides are golden brown. Remove tofu from pan and place on a paper towel, set aside.
- Using a vegetable peeler (or julienne peeler) shave carrot lengthwise into thin strips.
- In a small bowl, combine vegetable broth, peanut butter, ginger, soy sauce, honey, red pepper, and garlic; stir with a whisk until smooth. Set aside.
- In a large bowl, combine carrots, broccoli slaw, tofu, peanut sauce, and noodles. Toss to coat thoroughly.
- Sprinkle with onions and peanuts.