Soba Noodle Bowl With Tofu Recipes

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SOBA-NOODLE BOWL WITH TOFU



Soba-Noodle Bowl with Tofu image

Everyone will adore the combination of cold soba noodles, gingery asparagus, and luscious steamed tofu in this quick and easy dinner that's vegan to boot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 11

12 ounces soba noodles
3 tablespoons reduced-sodium soy sauce
1/4 cup fresh lime juice (from 2 to 3 limes)
4 teaspoons chili sauce, such as sambal oelek
4 teaspoons light-brown sugar
1 1/2 teaspoons toasted sesame oil
Kosher salt
2 tablespoons julienned fresh ginger (from a peeled 2-inch piece)
1 pound asparagus, trimmed
1 pound silken tofu, drained
Cilantro leaves and toasted sesame seeds, for serving

Steps:

  • Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt.
  • Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve.

SOBA NOODLES WITH VEGETABLES, CRISPY TOFU, AND TOASTED SESAME SEEDS



Soba Noodles with Vegetables, Crispy Tofu, and Toasted Sesame Seeds image

Categories     Ginger     Mushroom     Soy     Vegetable     Stir-Fry     Vegetarian     Pear     Noodle     Sesame     Gourmet

Yield Serves 4

Number Of Ingredients 13

an 8-ounce package soba (buckwheat noodles)*
1 Asian or Bosc pear
3 tablespoons vegetable oil
a 1/2-pound piece firm tofu, rinsed, patted dry, hard edges trimmed, and cut into 1/2-inch cubes
4 carrots, cut into 1 1/2-by 1/4-inch sticks
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced thin
4 scallions, sliced thin (about 1 1/2 cups)
2 tablespoons finely chopped peeled fresh ginger
2 teaspoons sesame oil
1 tablespoon tamari or soy sauce, or to taste
2 tablespoons seasoned rice vinegar
1 tablespoon sesame seeds, toasted lightly
*available at Asian markets and natural foods stores

Steps:

  • In a 6-quart kettle bring 5 quarts salted water to a boil for noodles.
  • Peel and cut pear into matchstick pieces.
  • In a large non-stick skillet heat 1 tablespoon vegetable oil over moderately high heat and brown tofu. Transfer tofu with a slotted spoon to paper towels to drain and season with salt and pepper.
  • Add carrots to skillet and sauté, stirring, until just tender and golden brown. Transfer carrots with slotted spoon to a bowl. Add to skillet remaining 2 tablespoons vegetable oil, mushrooms, scallions, gingerroot, and pear and cook over moderate heat, stirring constantly, until vegetables are tender. Remove skillet from heat and stir in carrots.
  • Cook noodles in boiling water until al dente. Drain noodles in a colander and immediately rinse with cold water. In a large bowl toss noodles with 1 teaspoon sesame oil.
  • Return skillet to moderate heat and add 1/4 cup water, tamari or soy sauce, vinegar, and remaining teaspoon sesame oil. Bring mixture to a simmer and cook, stirring, until hot. Add noddles, tossing to combine and adding more water if necessary, and cook until heated through. Season noodles with salt and pepper and serve warm topped with tofu and sesame seeds.

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