Perfect for busy weeknights, this recipe is quick, delicious and good for you, too! Teeming with tasty and aromatic spices, such as curry and ginger, it’s not only a flavor and scent sensation, it’s also a nutritious dish that’s great for the entire family. Enjoy this vegan and gluten-free spicy soba bowl topped with your favorite herbs and veggies!
Soba Noodles with Curry-Spiced Tofu
Serves: 3-4
Ingredients
6 oz. soba noodles
2 green onions, finely chopped
1 red pepper, diced
1.5 tsp. sesame oil
1 tsp. garlic, minced
1 tsp. ginger, minced
Cilantro, chopped, to garnish
Sesame seeds, to garnish
Salt, to taste
Sauce
1 Tbsp. rice vinegar
3 Tbsp. soy sauce
1 tsp. sugar
1/2 tsp. red chili flakes
Tofu
8 oz. extra-firm tofu, cubed
1.5 tsp. canola oil
1 tsp. curry powder
1/4 tsp. salt
1/4 tsp. black pepper
Directions
- Press tofu by placing heavy object on top for 20-30 minutes to drain water. Cut into cubes.
- In pan, heat canola oil on medium heat. Add tofu, curry powder, black pepper and salt and mix. Cook tofu cubes one each side for 2-3 minutes or until golden-brown. Remove from pan and set aside.
- Cook noodles according to package instructions and drain. To avoid sticking, add a drop of oil.
- In bowl, mix together sauce ingredients and set aside.
- In wok, heat sesame oil on high. Sauté garlic and ginger for a few seconds, then add red pepper. Cook for 1 minute.
- Add sauce and cook for 10-15 seconds. Toss soba noodles into the mixture and combine until noodles are well-coated. Add salt to taste.
- Mix in tofu and green onions. Remove wok from heat. Garnish with cilantro and sesame seeds before serving.