Soba Noodle, Tofu, and Vegetable Stir-Fry Recipe

Name: Soba Noodle, Tofu, and Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces soba noodles (preferably 100 percent buckwheat); 2 tablespoons grapeseed oil; 14 ounces (1 package) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes; Coarse salt; 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise; 1 head (1 1/2 pounds) broccoli, broken into small florets; 1 head (1 pound) bok choy, trimmed and thinly sliced crosswise; 4 garlic cloves, minced; 1/2 teaspoon crushed red pepper flakes; 3 tablespoons almond butter; 2 tablespoons water; 3 tablespoons rice vinegar (unseasoned); 2 tablespoons low-sodium tamari soy sauce

Servings: persons

8 ounces soba noodles (preferably 100 percent buckwheat)
2 tablespoons grapeseed oil
14 ounces (1 package) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
Coarse salt
2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
1 head (1 1/2 pounds) broccoli, broken into small florets
1 head (1 pound) bok choy, trimmed and thinly sliced crosswise
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
3 tablespoons almond butter
2 tablespoons water
3 tablespoons rice vinegar (unseasoned)
2 tablespoons low-sodium tamari soy sauce

1
Bring a large pot of water to a boil.
2
Cook soba noodles until tender according to package instructions.
3
Drain, and rinse with cold water; drain again.
4
Heat 1 tablespoon oil in a large skillet over medium-high; add tofu and 1 teaspoon salt.
5
Cook, tossing occasionally, until golden, 12 to 15 minutes.
6
Transfer to a plate.
7
Heat remaining 1 tablespoon oil in same skillet over medium-high.
8
Add bell peppers, broccoli, bok choy, garlic, red pepper flakes, and 1 teaspoon salt.
9
Cover (pan will be very full), and cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.
10
Meanwhile, make sauce: In a small bowl, whisk together almond butter and the water, then whisk in vinegar and soy sauce.
11
Add reserved noodles, tofu, and sauce to pan with vegetables.
12
Cook, tossing, until noodles are heated through, 2 to 3 minutes.
13
Serve immediately.
14
(Per Serving)
15
Calories: 511
16
Saturated Fat: 1.53g
17
Unsaturated Fat: 12.5g
18
Cholesterol: 0mg
19
Carbohydrates: 67g
20
Protein: 26.7g
21
Sodium: 670mg
22
Fiber: 7.6g

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces soba noodles (preferably 100 percent buckwheat), 2 tablespoons grapeseed oil, 14 ounces (1 package) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes, Coarse salt, and more.

Yes, Soba Noodle, Tofu, and Vegetable Stir-Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soba Noodle, Tofu, and Vegetable Stir-Fry

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