Asian Vegetable Noodle Toss
Prep: 30 minutes Cook: 20 minutes
- Marinated tofu:
- 1 10 ounce package extra firm tofu (not silken)
- 2 tbsp soy sauce
- 1 tbsp agave nectar
- 1 pound asparagus, trimmed and cut into 1 inch pieces
- 1 1/2 cup trimmed and halved snow peas
- Asian Sauce:
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tbsp agave nectar
- 1/2 tbsp rice vinegar
- 1 clove garlic, crushed
- 2 tsp cornstarch mixed in 1 tablespoon cold water
- pinch crushed red pepper (optional)
- 9.5 ounces buckwheat soba noodles
- 1 tbsp soy sauce (optional)
Put a large pot of water on to boil.
Drain the tofu well, cut into cubes and place in a large bowl. Mix the soy sauce and Agave nectar. Pour over the tofu cubes and stir well to mix. Let rest for about 10 minutes, stirring occasionally to make sure tofu cubes are well coated with the marinade. Remove tofu from the marinade with a slotted spoon (reserving the remaining marinade) and dry-fry in a non- stick skillet until nicely browned on all sides, turning occasionally with a spatula. Turn off heat and set aside.
Add the vegetables to the boiling water and cook for about 2 minutes. Remove from water with a strainer and add to the tofu. Mix well.
Bring water back to a boil. Add the soba noodles and cook for about 4-5 minutes until tender.
Meanwhile, pour the remaining tofu marinade into a small saucepan. Add all the ingredients for the Asian sauce to the saucepan. Slowly bring to a boil, stirring constantly until thickened and clear. Remove from heat and pour over the tofu and vegetables, mixing well.
Remove soba noodles from water and place in a large bowl. Toss with the soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.
Hints: This is a very flavorful and easy way to dry-fry tofu, resulting in slightly crispy cubes that can be used in a variety of dishes.