Prep 15 mins
Cook 15 mins
I think this is from Martha Stuart Living magazine but have no idea what issue. Tasty and pretty easy to make. Note if you are new to eating tofu- the tofu is marinated but raw.
- 2 inches fresh ginger, peeled and sliced into very thin strips
- 1 serrano peppers or 1 jalapino chile, seeded and sliced into very thin strips
- 1⁄4 cup sugar
- 3 tablespoons freshly squeezed lime juice (about 3 limes)
- 2 tablespoons low sodium soy sauce
- 1 (14 ounce) package extra firm tofu, cut into 3/4 inch cubes and patted dry
- 1 (8 ounce) package soba noodles
- 4 ounces snow peas, thinly sliced
- 1 teaspoon vegetable oil
- 1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips
- 1⁄4 bunch chives, cut into 1 inch pieces
- 1 ripe avocado, pitted, peeled and sliced
- 2 tablespoons sesame seeds
- In a small saucepan, bring ginger, chile, sugar and 1/2 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft- about 5 minutes.
- Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.
- Make dressing: in a shalow bowl, whisk together lime juice, soy sauce, and a tsp of reserved syrup. Add tofu, and toss to coat. Set aside.
- In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 Tbsp dressing. Toss to coat and let cool.
- To serve, add cucumber and chives to bowl along with tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.