We have been trying to eat more of a plant-based diet recently. And I only cook ONE dinner every night, so that means creating meals and recipes that everyone will eat as well. Doesn’t everyone love noodles? Soba noodles are a healthier alternative and your kids will love them just the same. I created this Soba Noodle Tofu Stir Fry on a weeknight when I really didn’t feel like cooking.
Bill teaches on Tuesday nights and isn’t home for dinner. I admit that I definitely have to talk myself into cooking when it’s just Isabella and I. This week I was so tempted to just go out to dinner ,but the arctic temperatures here in Brooklyn definitely made me not want to go out more than I wanted not to cook . I’m also trying to avoid take out during the week. Ok, so what to make that’s quick and easy. I decided on Soba noodles with Tofu and veggies. The beauty of this recipe ,or any stir fry recipe really, is you can substitute the veggies and use what you like or have on hand. We had carrots (not my fave but Isabella likes them), broccoli, and spinach-so that’s what I used! This came together in about 30 minutes and was a healthy, delicious dinner. I’m so glad I resisted the temptation to just order take out!
1 Package Soba Noodles
1 Package extra Firm Organic Tofu, *drained and cut into cubes
1 /4 cup Bragg’s Amino Acids (I use Braggs as a healthier substitute for soy sauce in all my cooking)
2 Tablespoons Apple Cider VInegar
1 Tablespoon Sunflower oil (or other light oil)
3 garlic cloves, minced
1 inch piece fresh ginger, grated
1 Tablespoon Coconut Oil for sautéing
3 carrots, sliced into pieces diagonally
1 head of broccoli, chopped into florets (stems discarded)
1/4 cup water
1 cup baby spinach
4 scallions, chopped
1/4 cup peanuts, chopped (optional)
Hot Sauce (optional)
Mix Bragg’s Aminos, apple cider vinegar, oil, garlic, and ginger in a large bowl. Add cubed tofu and toss to coat and let marinate for 10 minutes.
- Mix Bragg’s Aminos, apple cider vinegar, oil, garlic, and ginger in a large bowl.
- Add cubed tofu and toss to coat and let marinate for 10 minutes.
- Bring a large pot of water to a boil. Once boiling, add sea salt to the water.
- Add soba noodles and cook for 7 minutes.
- Drain and set aside.
- Heat coconut oil in a large skillet on medium high heat .
- Add tofu (reserve the marinade) to pan and brown on all sides.
- Remove tofu from pan.
- Add a little more coconut oil if needed, raise heat to high, and add broccoli and carrots.
- Add water to deglaze pan.
- Stir fry on high heat until veggies are crisp tender, about 4-5 minutes. You want them to retain their color.
- Pour reserved marinade into pan. Add tofu back in and stir to combine
- Cook for an additional 2 minutes
- Pour over Soba Noodles, top with scallions and peanuts.
- 1 Package Soba Noodles
- 1 Package extra Firm Organic Tofu, *drained and cut into cubes
- 1 /4 cup Bragg's Amino Acids (I use Braggs as a healthier substitute for soy sauce in all my cooking)
- 2 Tablespoons Apple Cider VInegar
- 1 Tablespoon Sunflower oil (or other light oil)
- 3 garlic cloves, minced
- 1 inch piece fresh ginger, grated
- 1 Tablespoon Coconut Oil for sautéing
- 3 carrots, sliced into pieces diagonally
- 1 head of broccoli, chopped into florets (stems discarded)
- ¼ cup water
- 1 cup baby spinach
- 4 scallions, chopped
- ¼ cup peanuts, chopped (optional)
- Hot Sauce (optional)