Prep 25 mins
Cook 0 mins
This is an easy, tasty weeknight meal I adapted from a Moosewood cookbook. It comes together pretty quickly, especially if all your ingredients are ready to go in advance. If you're not into tofu, chicken would probably work fine.
- 1⁄4 cup soy sauce or 1⁄4 cup tamari
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar or 1 tablespoon fresh lemon juice
- 1⁄2 lb soba noodles
- 1 tablespoon vegetable oil
- 3 -4 garlic cloves, minced
- 1⁄4 teaspoon cayenne (I use more for EXTRA heat!)
- 4 -5 cups broccoli florets
- 1⁄4 cup water
- 1⁄2 cup sake
- 1 carrot, peeled and grated
- 12 ounces baked tofu, cubed
- toasted sesame seeds, to taste (optional)
- Bring 3 quart water to boil in a large pot.
- While water heats, whisk together soy sauce, sugar, sesame oil, cornstarch and vinegar until smooth and set aside.
- When water boils add soba noodles and cook 8-10 minutes.
- Meanwhile, warm vegetable oil in a wok or large skillet over medium heat. Add garlic and cayenne and cook, stirring constantly, until garlic turns golden (less than a minute).
- Stir in broccoli, water and sake; cover and cook 3-4 minute.
- Stir in carrots, tofu and soy sauce mixture; cook for another minute or 2 until sauce thickens then reduce heat to low.
- When soba noodles are al dente, drain and rinse them. Add to the vegetables and stir until they are coated with sauce.
- Serve immediately, garnished with sesame seeds.
I almost gave this one three stars. It took less than a half an hour to make, so I bumped it up to four. I added a little ginger and ended up using egg noodles because I was out of soba. It didn't have much flavor, at least not compared to some similar recipes I have tried. Great for a quick meal, still yummy, just not exceptional. Thanks. Oh yeah, I doubled the sauce like AJO suggested and it worked out fine-if you only do what the recipe calls for it's not enough.
This was fast and easy to make. I loved the taste of the sauce, but once I added the soba noodles it diluted the taste quite a bit and we felt it was a bit bland. It's worth making again, however, and next time we'll either double the sauce or reduce the pasta. I left out the vegetable oil in an attempt to cut back on some fat. Thanks for posting.