Soba Noodles with Crispy Marinated Tofu

October 15th, 2015

Soba Noodles with Crispy Marinated Tofu

Soba noodles are a Japanese style noodle with a wonderful nutty flavour as they are made with part buckwheat flour. Buckwheat is one of the best sources of high-quality, easily digestible proteins. Studies suggest buckwheat flour can reduce cholesterol, body fat, and gallstones.

Packet soba noodles (+ salt for boiling)
Packet organic firm tofu, cut in thick batons
1/3 cup Tamari (+ extra for personal taste)
2 tbsp Honey
2 x Chilli, small chopped
Knob ginger, grated
3 garlic cloves, crushed
2-3 tbsp coconut oil
1 onion, cut in quarters
1 carrot, cut in batons
1 zucchini, cut in batons
6 mushrooms, thick sliced
Handful Greens of choice (eg. kale, bok choy, cabbage), chopped
Handful coriander, chopped
1 tbsp Apple cider vinegar
10 cashews

Make a marinade from tamari, honey, chilli, ginger and garlic. Soak tofu for 20 mins. In the meantime boil a large pot of water for noodles adding salt to water. When water boils cook noodles according to packet instructions (usually around 6 mins).

Fry coconut oil in a hot wok. Add tofu and fry on both sides until crisp on edges. Remove tofu.

Add onions and carrots and stir for 2 minutes. Then add zucchini and mushrooms and cook together until vegetables soften (another 2-3 minutes). Add greens and tofu along with marinade. Turn heat off. Add vinegar and coriander. Toss in cooked noodles.

Serve with cashews and add extra tamari to taste.

Serves 2-3 (add more veggies to serve up to 4 people)

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