Soba noodles with tofu, baby broccoli and mushrooms

soba tofu broccoli

I’ve never been the kind of person that can eat a cup of soup for lunch and be satisfied. I always tend towards mid-day meals of substance. So, when I have to pack a lunch, I usually have to think ahead. This dish has been a solid go-to for whipping up a big mess of yummy food for lunches for the week. It is quick but SO delicious and always satisfying. It is a great option for dinner too. I’d imagine it would be good with chicken instead of tofu if you’re feeling more meaty. Enjoy!

Soba noodles with baby broccoli and mushrooms
Serves 4
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Ingredients
  1. 1 Tbs. rice vinegar
  2. 1 Tbs. soy sauce (more to taste)
  3. 1/2 tsp. sugar
  4. Salt to taste
  5. 1 Tbs. minced garlic
  6. 1 Tbs. minced ginger
  7. 1/2 teaspoon red pepper flakes
  8. 8 ounces soba noodles, cooked according to package directions.
  9. 2 Tbs. sesame oil
  10. 1/2 pound baby broccoli, coarsely chopped (adult broccoli works great too! wait, so does bok choy!)
  11. 1/2 pound tofu, cut in dominoes
  12. 6 ounces mushroom of your choice, sliced (shiitakes, baby portobellos, crimini, etc.)
  13. 1 bunch scallions, thinly sliced, dark green parts separated
  14. 1/2 cup coarsely chopped cilantro
Instructions
  1. 1. Combine soy sauce, rice vinegar, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
  2. 2. Heat a wok over high heat, add 1 tablespoon of the oil. Let heat until shimmery, then add tofu. Fry 1-2 minuted on each side or until nicely browned (4-8 minutes total). Remove from pan.
  3. 3. Add remaining oil and garlic, ginger and chile. Stir-fry for 10-20 seconds and add mushrooms. Stir-fry for another 1-2 minutes. Add broccoli and the light parts of the scallions and stir-fry for another 1-2 minutes. Add the noodles, tofu and the stock mixture and stir-fry 1-2 minutes. Add cilantro and the dark green part of the scallions, remove from heat and mix until combined. Serve hot.
Adapted from The New York Times
eatsbykathy http://www.eatsbykathy.com/

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