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January 10, 2007
Soba good!

[bento bowl set with soba noodles, tofu and veggies, sauce, fruit, candy]

Big bowl: soba noodles tossed with seared tofu and fresh veggies, little bottle of sauce/dressing on the side
Upper layer: strawberries, blackberries, marshmallow candy, mushroom-shaped chocolate biscuits


Wow. It's been a while since I posted a recipe. This one is a goodie! Very fresh tasting and you can modify it with the veggies and protein of your choosing. Add the sauce just prior to eating to ensure that your noodles don't get soggy in your bento box. I think the recipe for the sauce was from (or close to) something I saw in Cooking Light.

By the way, if you like Pocky, you would love these chocolate mushrooms -- soooo good! I think they are made by Shirakakiku. The marshmallow candy was part of a goodie bag from a good friend. Thanks, Clara!

SOBA NOODLES WITH VEGGIES AND TOFU
Ingredients*
2 bundles of soba noodles
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
big handful of shredded carrots
3 small radishes, julienned
1/3 cup scallions, thinly sliced
1 cup English cucumber, thinly sliced (I like to quarter the rounds first)
1 8-oz. package of extra-firm cubed tofu (or you cut your own 1/2" cubes from a big block), rinsed and drained
2 tbsp. of a stir-fry sauce (I used Soy Vay's Very Teriyaki Sauce)
3 tbsp. rice vinegar
2 tbsp. low-sodium tamari sauce (or soy sauce)
3/4 tbsp. peanut oil
3/4 tbsp. toasted sesame oil
1 tsp. sugar
1/2 tsp. crushed red pepper, or more to taste
toasted sesame seeds, for garnish
Steps
  1. Cook soba noodles according to package directions (mine took about 5 minutes after I added the noodles to boiling water) -- do not overcook! Drain, rinse under cold running water, then drain again and set aside..
  2. Combine the rice vinegar, tamari, peanut oil, toasted sesame oil, sugar, and crushed red pepper in a small bowl. Don't fret if the sauce is not that salty -- the soba noodles themselves are a bit salty.
  3. Heat a wok or frying pan over medium-high heat. Coat with cooking spray then add the tofu cubes and toss to lightly coat in oil. Add the stir-fry sauce and continue tossing until the pan is almost dry and the tofu is browned to your taste..
  4. In a large bowl, gently fold the veggies into the drained noodles. Add the sauce (in increments -- you may not need it all) and toss gently. You can add the tofu into the mix at this point or just top the noodles with it. Garnish with the sesame seeds (I put mine through a coarse grinder first) and enjoy!
*This recipe is gluten-free.
© Cooking Cute

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