RECIPES
Tofu and Vegetable Soba Noodles
by KeriGlassman | Jun 5, 2013
- PREP
- 10 m
- COOK
- 15 m
- TOTAL
- 25 m
Delicious and filling, this dish is loaded with veggies and taste.
INGREDIENTS
SERVES 1
- 1 tsp minced ginger
- 1/4 tsp agave nectar
- 1/8 tsp cayenne pepper
- 1/4 lemon
- 2 tbsp rice vinegar
- 2 tsp tamari sauce (gluten-free)
- 2 tsp sesame oil
- 1/2 cup dry gluten-free soba noodles
- 6 oz firm tofu
- 3/4 cup sliced mushrooms
- 1 stalk scallion(s)
- 1/2 yellow bell pepper
DIRECTIONS
1
Whisk ginger, agave, cayenne, lemon juice, brown-rice vinegar, soy sauce, and sesame oil in a small bowl.
2
Cook the soba noodles in a large pot of boiling water for approximately 4 minutes, or until tender.
3
Drain immediately and rinse under cold running water. Set aside.
4
Cook tofu over medium heat in a dry nonstick pan until browned on both sides. Remove and set aside.
5
Coat pan lightly with cooking spray and saute mushrooms until soft.
6
In a large pot over low heat, stir sauce, tofu, and mushrooms into noodles.
7
Remove from the heat. Top with scallions and yellow pepper.
