From 101 Cookbooks. This is delish. In an attempt to cut back on fat, I baked the tofu and added way less oil. It was delish and will be back on the menu soon. The lemon zest is a must for this recipe.
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- 1Cook the soba in a big pot of rapidly boiling salted water just until tender - but about 20 seconds before the pasta is done cooking add the broccoli to the pot. You want it to barely cook.
- 2Drain and rinse under cold running water. Sprinkle with lemon zest and set aside.
- 3In the meantime make the dressing by combining the cilantro, garlic, cayenne or red pepper flakes, salt, and olive oil. Blend in a food processor or chop by hand. Taste, adjust for more salt if needed and set aside.
- 4Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.
- 5Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
- 6Remove from skillet, let cool a bit and if desired cut into matchsticks.
- 7In a large mixing bowl, combine the soba, broccoli and a couple big splashes of the cilantro dressing. Toss until well combined. Add the tofu and gently toss again, add more dressing and a couple pinches of salt if needed.
- 8Turn out onto platter and crown with a couple pinches of cayenne and a squeeze of lemon juice.
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Nutritional Facts for Cilantro Noodle Bowl
Serving Size: 1 (125 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 258.2
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 762.5 mg
- Total Carbohydrate 46.8 g
- Dietary Fiber 0.4 g
- Sugars 0.6 g
- Protein 15.1 g