Ginger Soba Noodles
photo by ATouchofZing
- Ready In:
- 32mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 ounces soba noodles
- 1⁄2 large carrot, grated
- 2 green onions, chopped
- 1⁄2 red bell pepper
- 7 ounces extra firm tofu, pressed
-
DRESSING
- 1 tablespoon sesame oil
- 3⁄4 inch piece ginger, grated
- 3 tablespoons rice wine vinegar
- 1 tablespoon canola oil
- 2 teaspoons soy sauce
- 1⁄2 teaspoon sugar
directions
- Boil water and prepare soba noodles according to package directions. Drain and rinse them while they are still a bit firm or they will become mushy.
- Meanwhile, heat a large non-stick pan over medium-high heat. Press excess liquid out of tofu, then cut into 1-inch squares. Spray pan with cooking spray and add tofu, arranging into one layer. Saute for about 6-8 minutes, turning often to brown all sides of the blocks.
- Combine all dressing ingredients. Either whisk together or blend in a blender (I use a Magic Bullet).
- In a large bowl, combine carrot, green onions, bell pepper, cooled tofu, and soba noodles. Pour dressing over and toss.
- This can be eaten immediately, but I recommend refrigerating for one hour, then letting it come to room temperature.
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RECIPE SUBMITTED BY
This account belongs to a mother/daughter cooking team from Michigan. Daughter loves to cook, mother loves to help! We focus on fresh, local ingredients, especially from our own organic backyard garden, and we are in the process of eating less meat to improve the environment and our health. We have been enjoying new vegan and vegetarian recipes that we find on Recipezaar. In addition, we've decided that a sweet tooth must be genetic because we both absolutely adore occasional sweet treats like cookies, biscotti, cakes, and anything chocolate.
Our name comes from our slight obsession with the Zingermans commmunity of businesses in Ann Arbor. Absolutely the best places for great, full-flavored foods and really fun baking classes.