Soba Noodles With Tofu And Snow Peas Recipes

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SOBA NOODLES WITH TOFU, AVOCADO, AND SNOW PEAS



Soba Noodles with Tofu, Avocado, and Snow Peas image

Soba Noodles with Tofu, Avocado, and Snow Peas makes for a delicious, nutritious lunch. Soba noodles are made with buckwheat flour, which is an excellent source of fiber and protein.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

1 (two-inch piece) fresh ginger, peeled and sliced into very thin strips
1 serrano or jalapeno chile, seeded and sliced into very thin strips
1/4 cup sugar
3 tablespoons freshly squeezed lime juice (about 3 limes)
2 tablespoons low-sodium soy sauce
1 package (14 ounces) extra-firm tofu, cut into 3/4-inch cubes and patted dry
1 package (about 8 ounces) soba noodles
4 ounces snow peas, thinly sliced
1 teaspoon vegetable oil
1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips
1/4 bunch chives, cut into 1-inch pieces
1 ripe avocado, pitted, peeled, and sliced
2 tablespoons sesame seeds

Steps:

  • In a small saucepan, bring ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.
  • Make dressing: In a shallow bowl, whisk together lime juice, soy sauce, and 2 teaspoons reserved syrup. Add tofu, and toss to coat. Set aside.
  • In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 tablespoon dressing. Toss to coat; let cool.
  • To serve, add cucumber and chives to bowl along with the tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.

Nutrition Facts : Calories 547 g, Fat 20 g, Fiber 7 g, Protein 28 g, Sodium 822 g

SOBA NOODLES WITH TOFU, AVOCADO, AND SNOW PEAS



Soba Noodles with Tofu, Avocado, and Snow Peas image

Categories     Sauce     Low Sodium     Tofu     Avocado     Pea     Noodle     Boil

Yield serves 4

Number Of Ingredients 13

1 2-inch piece fresh ginger, peeled and sliced into very thin strips
1 serrano or jalapeño pepper, seeded and sliced into very thin strips
1/4 cup sugar
3 tablespoons fresh lime juice (about 3 limes)
2 tablespoons low-sodium soy sauce
1 package (14 ounces) extra-firm tofu, cut into 3/4-inch cubes and patted dry
1 package (about 8 ounces) soba noodles
4 ounces snow peas, thinly sliced
1 teaspoon vegetable oil
1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips
10 to 12 chives, cut into 1-inch pieces
1 ripe avocado, pitted, peeled, and sliced
2 tablespoons sesame seeds

Steps:

  • In a small saucepan, bring the ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer the ginger and chile to a bowl; set aside. Reserve syrup.
  • Make the dressing: In a shallow bowl, whisk together the lime juice, soy sauce, and 2 teaspoons reserved syrup. Add the tofu; toss to coat. Set aside.
  • In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add the peas; drizzle with the oil and 1 tablespoon dressing. Toss to coat; let cool.
  • To serve, add the cucumber, chives, tofu, and dressing to the bowl; toss to combine. Divide among plates; top with the avocado and reserved ginger and chile. Sprinkle with sesame seeds.
  • Fit to eat recipe
  • (Per serving)
  • Calories: 547
  • Fat: 20g
  • Cholesterol: 0mg
  • Carbohydrate: 75g
  • Sodium: 822mg
  • Protein: 28g
  • Fiber: 7g

SOBA NOODLES WITH TOFU, AVOCADO AND SNOW PEAS



Soba Noodles With Tofu, Avocado and Snow Peas image

I think this is from Martha Stuart Living magazine but have no idea what issue. Tasty and pretty easy to make. Note if you are new to eating tofu- the tofu is marinated but raw.

Provided by VegSocialWorker

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 inches fresh ginger, peeled and sliced into very thin strips
1 serrano peppers or 1 jalapino chile, seeded and sliced into very thin strips
1/4 cup sugar
3 tablespoons freshly squeezed lime juice (about 3 limes)
2 tablespoons low sodium soy sauce
1 (14 ounce) package extra firm tofu, cut into 3/4 inch cubes and patted dry
1 (8 ounce) package soba noodles
4 ounces snow peas, thinly sliced
1 teaspoon vegetable oil
1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips
1/4 bunch chives, cut into 1 inch pieces
1 ripe avocado, pitted, peeled and sliced
2 tablespoons sesame seeds

Steps:

  • In a small saucepan, bring ginger, chile, sugar and 1/2 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft- about 5 minutes.
  • Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.
  • Make dressing: in a shalow bowl, whisk together lime juice, soy sauce, and a tsp of reserved syrup. Add tofu, and toss to coat. Set aside.
  • In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 Tbsp dressing. Toss to coat and let cool.
  • To serve, add cucumber and chives to bowl along with tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.

Nutrition Facts : Calories 456.8, Fat 15.4, SaturatedFat 2.5, Sodium 770.4, Carbohydrate 68.8, Fiber 6.1, Sugar 16.2, Protein 19.9

SWEET AND SPICY TOFU WITH SOBA NOODLES



Sweet and Spicy Tofu With Soba Noodles image

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

1 1/2 (14-ounce) packages firm tofu, drained
2 tablespoons canola oil
2 tablespoons sesame oil
1 (8-ounce) package all-buckwheat soba noodles
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and thinly sliced
1 small bunch green onions, white and green parts separated, cut into 2-inch matchsticks
1/3 cup soy sauce or tamari
3 tablespoons dark brown sugar
1 teaspoon black pepper
Pinch of red-pepper flakes
4 mini or 1 large, thin-skinned cucumber, thinly sliced
4 radishes, thinly sliced
Handful of cilantro leaves, for serving
1 lime, cut in wedges, for serving

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

SNOW PEAS AND SOBA NOODLES



Snow Peas and Soba Noodles image

Make and share this Snow Peas and Soba Noodles recipe from Food.com.

Provided by Mulligan

Categories     Japanese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon peanut butter (to taste)
1 tablespoon soy sauce
2 tablespoons white wine vinegar or 2 tablespoons seasoned rice wine vinegar
1 -2 teaspoon fire oil (to taste)
1 pinch cayenne
1 pinch salt & freshly ground black pepper
2 large garlic cloves, minced
1 tablespoon fresh ginger, finely minced
1 tablespoon sesame oil
1/2 cup vegetable broth or 1/2 cup chicken broth
2 tablespoons canola oil
1/2 lb snow peas, strings and stem ends removed
1 bunch scallion, white and light green parts only
1/4 lb firm tofu, sliced (optional)
8 ounces soba noodles, cooked
4 large radishes, trimmed, cut in half, and thinly sliced
3 tablespoons cilantro, chopped

Steps:

  • Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
  • Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
  • Variation: Substitute thinly sliced cooked chicken breast for the tofu.
  • Advance preparation: You can cook the noodles up to three days ahead. Toss them with 1 teaspoon canola oil and refrigerate. The ingredients for the sauce can be combined several hours before you make the stir-fry.

CHILLED SOBA WITH TOFU AND SUGAR SNAP PEAS



Chilled Soba with Tofu and Sugar Snap Peas image

Provided by Lillian Chou

Categories     Ginger     Pasta     Tofu     Spinach     Summer     Chill     Healthy     Vegan     Sesame     Soy Sauce     Sugar Snap Pea     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For sauce:
1 large dried shiitake mushroom
2 1/2 cups water
8 (1-inch) pieces kombu (dried kelp)
1/2 cup soy sauce (preferably Japanese)
1/4 cup mirin (Japanese sweet rice wine)
3 tablespoons ponzu sauce (not containing dashi)
1 tablespoon sugar
1 tablespoon Asian sesame oil
For soba:
1 pound sugar snap peas, thinly sliced
10 ounces baby spinach (16 cups)
1 pound dried soba noodles
1 (14- to 18-ounce) package silken tofu
1 cup thinly sliced scallions, divided
2 tablespoons thin matchsticks of peeled ginger

Steps:

  • Make sauce:
  • Simmer mushroom in water in a small saucepan, covered, 15 minutes. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Strain through a fine-mesh sieve into a large glass measure, pressing on and discarding solids. Return 2 cups liquid (add water if necessary) to saucepan. Add soy sauce, mirin, ponzu, sugar, and 1/4 teaspoon salt and bring to a boil, stirring until sugar has dissolved. Remove from heat. Stir in sesame oil, then cool in pan in a large ice bath.
  • Cook noodles and vegetables:
  • Blanch sugar snaps in a large pot of unsalted boiling water until crisp-tender, about 2 minutes. Transfer with a slotted spoon to a large colander set in ice bath to stop cooking. Lift colander to drain. Transfer sugar snaps to a bowl. Meanwhile, return water to a boil. Blanch spinach until just wilted, about 30 seconds, then cool and drain in same manner. Squeeze out excess water. Add to sugar snaps.
  • Return water to a boil.
  • Add noodles and cook according to package directions, stirring occasionally, until tender. Drain in colander and rinse with cold water. Cool in ice bath until very cold (add more ice to water as necessary). Drain well.
  • Carefully drain tofu and pat dry. Cut into 3/4-inch cubes.
  • Whisk sauce, then pour 1 1/2 cups sauce into a large bowl. Add noodles, sugar snaps, spinach, and half of scallions and toss. Serve in shallow bowls, topped with tofu, remaining scallions, and ginger. Drizzle with some of remaining sauce and serve remainder on the side.

STIR-FRIED SNOW PEAS WITH SOBA



Stir-Fried Snow Peas With Soba image

Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield Serves four

Number Of Ingredients 18

1 tablespoon peanut butter (to taste)
1 tablespoon soy sauce
2 tablespoons white wine vinegar or seasoned rice wine vinegar
1 to 2 teaspoons hot red pepper oil (to taste)
Pinch of cayenne
Salt
freshly ground pepper to taste
2 large garlic cloves, minced
1 tablespoon finely minced fresh ginger
1 tablespoon sesame oil
1/2 cup vegetable or chicken broth
2 tablespoons canola oil
1/2 pound snow peas, strings and stem ends removed
1 bunch scallions, white and light green parts only
1/4 pound firm tofu, sliced (optional)
8 ounces soba noodles, cooked
4 large radishes, trimmed, cut in half, and thinly sliced
3 tablespoons chopped cilantro

Steps:

  • Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
  • Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 725 milligrams, Sugar 4 grams, TransFat 0 grams

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RICE NOODLES WITH TOFU, SNOW PEAS AND MUSHROOMS
2016-08-16 Get a taste for all the things I cook up – from recipes to fashion ideas to interior design and beauty inspiration. Get a taste for all the things I cook up – from recipes to fashion ideas to interior design and beauty inspiration. Home; About. Contact; Recipes. Vegetarian; Paleo; Gluten Free; Basics; Products; Food Dictionary; Tips+Tricks; Follow: Rice noodles with …
From aliceincookingland.com
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TOFU, MUSHROOM & BOK CHOY SOBA NOODLE BOWLS RECIPE
Add bok choy and shiitakes and cook, stirring occasionally, until well browned, about 8 minutes. Sprinkle with salt. Remove from heat. Step 4. Cook noodles in the boiling water according to package directions. Drain and divide among 4 serving bowls. Top with the vegetables and tofu and ladle on the hot broth.
From eatingwell.com
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SOBA NOODLE SALAD WITH SNOW PEAS AND OLIVE OIL
Remove the snow peas from the boiling water with a perforated spoon or skimmer and place in a bowl of ice water. Add the noodles to the boiling water and cook until tender, 3 to 4 minutes. Drain the noodles in a strainer. Rinse with cold water. Transfer the noodles to a bowl and toss with the sesame oil. Refrigerate until ready to mix with ...
From californiaoliveranch.com
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SCALLOPS AND SOBA NOODLES - SAVOR THE BEST
2021-06-11 Fill a large saucepan with water and when it begins to boil add the soy noodles. Cook 6-8 minutes until tender, drain them and toss them with the sesame oil. Put a lid on the pan and set aside to keep warm. In a small saucepan, over medium heat whisk the soy sauce, lime juice, vinegar, honey, ginger and chile-sauce.
From savorthebest.com
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Top Asked Questions

How to cook snow peas and tofu?
Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce.
What to do with soba noodles?
I use soba to add up to my noodle soup, by the way. Filling and delicious as well. Pingback: 18 Vegetarian Pasta Recipes Ready in 30 Minutes or Less [email protected]— April 30, 2014 @ 4:24 PM Reply I love tofu and equally love soba noodles! its been almost a year when I had soba noodles!
Is tofu a good substitute for soba?
Tofu is definitely a great addition to soba recipes. I use soba to add up to my noodle soup, by the way. Filling and delicious as well. Pingback: 18 Vegetarian Pasta Recipes Ready in 30 Minutes or Less [email protected]— April 30, 2014 @ 4:24 PM Reply
How long does it take to cook tofu soba noodles?
And with a tangy, refreshing dressing, crisp tofu cubes and crushed peanuts for that added crunch, you won’t be missing the meat in this protein-packed dish at all! Tofu Soba Noodles Yield:4 servings prep time:10 minutes cook time:15 minutes total time:25 minutes This quick and easy vegetarian noodle dish comes together in just 20 minutes!

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