SOBA NOODLE-VEGETABLE SALAD
This salad is very lightly dressed, so as not to compete with the strong flavors of the Sate's peanut sauce.
Provided by Ellie Krieger
Categories main-dish
Time 21m
Yield 6 (3/4 cup) servings
Number Of Ingredients 18
Steps:
- Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.
- Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.
SWEET AND SPICY TOFU WITH SOBA NOODLES
If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil's high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What's more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.
Provided by Sarah Copeland
Categories dinner, weekday, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
- Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
- Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
- Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
- Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
- Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 23 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams
SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU
Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally - it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Combine stock, soy sauce, rice wine or sherry, 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.
- Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
- Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 3 grams
SOBA NOODLE SALAD WITH VEGETABLES AND TOFU
Cooking Light. My daughter's favorite things - noodles and tofu! This is another one of those great clean-out-the-fridge type meals. Use whatever veggies you like or have. Snow peas are a great additon.
Provided by dicentra
Categories Soy/Tofu
Time 15m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.
- To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.
Nutrition Facts : Calories 254.1, Fat 6, SaturatedFat 1.1, Sodium 940.3, Carbohydrate 41.2, Fiber 3, Sugar 15.3, Protein 14.1
TAMARIND TOFU WITH VEGETABLES AND SOBA
Brightly colored vegetables with a tamarind, ginger, and garlic sauce are tossed with baked tofu triangles and served over bi-colored soba noodles with sesame and peanut crunch. Garnish as desired. Orange or pineapple slices are pretty on this dish.
Provided by Jocelyn Helling
Categories World Cuisine Recipes Asian
Time 3h5m
Yield 4
Number Of Ingredients 19
Steps:
- Break open tamarind pods and scoop out flesh into a large bowl. Cover with hot water and let soften, about 1 hour. Push softened tamarind through a sieve with the back of a spoon to extract pulp, discarding seeds and tough fibers. Measure out a 1/2 cup of tamarind pulp; set aside.
- Slice tofu crosswise into 6 rectangles. Cut rectangles in half into 12 squares. Cut squares in half diagonally to make 24 triangles. Layer tofu on paper towels, pressing to extract excess liquid, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Toss tofu triangles with 2 tablespoons peanut oil; arrange on baking sheet.
- Bake in the preheated oven until golden brown, 45 to 60 minutes.
- Combine peanuts and sesame seeds in a large skillet or wok over medium heat; toast until fragrant, about 1 minute. Transfer to a bowl.
- Heat 1 1/2 teaspoon peanut oil in the same skillet over medium-high heat. Add cucumber, carrots, green onions, and red bell pepper; saute just until crisp-tender, about 2 minutes. Transfer to a bowl.
- Heat remaining 1 1/2 teaspoon peanut oil in the same skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add tamarind pulp, orange juice, rice vinegar, soy sauce, ginger, sugar, and red pepper flakes; simmer until sauce is combined, about 3 minutes.
- Stir baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in cucumber mixture.
- Fill a large pot with water and bring to a boil. Add light and dark soba noodles; cook, stirring occasionally, under tender, about 3 minutes. Drain. Transfer to a large bowl. Top with tofu and cucumber mixture.
Nutrition Facts : Calories 836.3 calories, Carbohydrate 144 g, Fat 24.1 g, Fiber 11.4 g, Protein 28.2 g, SaturatedFat 4 g, Sodium 1098.8 mg, Sugar 9.6 g
OTSU (TOFU AND SOBA NOODLE SALAD)
This makes a wonderful, light meal with a Japanese influence! I found it in Heidi Swanson's terrific cookbook, Super Natural Cooking. If the vegetables are pre-chopped it goes together quickly. Don't worry about the long ingredient list. I'd recommend putting salt and pepper on the tofu as it's cooking. We loved this dish!
Provided by Reddyrat
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Dressing:.
- Combine zest, ginger, honey, cayenne, and salt in a food processor or blender. Process until smooth. Add lemon juice, rice vinegar, and soy sauce and pulse to combine. With machine running, add in oils.
- Salad:.
- Cook noodles in boiling salted water until tender. Drain and rinse under cold running water.
- Drain tofu, pat it dry, and cut into rectangles about 1/2 inch thick and 1 inch long. Cook tofu in dry nonstick skillet over medium-high heat until pieces are browned on one side. Toss gently and cook for another few minutes until tofu is firm, golden, and bouncy.
- Combine soba, cilantro green onions, cucumber, and dressing. toss until well combined. Top with sesame seeds.
Nutrition Facts : Calories 494.4, Fat 24.6, SaturatedFat 3.7, Sodium 2096.7, Carbohydrate 56.1, Fiber 3.6, Sugar 6.2, Protein 20.7
SESAME SOBA NOODLE AND VEGETABLE SALAD
Steps:
- Toast sesame seeds in heavy small skillet over medium-low heat. Cool.
- Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve.
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