Soba Noodles With Tofu, Avocado and Snow Peas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.
3. 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.
4. 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.
5. 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.
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