Soba Noodles With Tofu, Avocado and Snow Peas |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The combination of Tofu and Avocado gives this a rich buttery taste. Not for everyone, but I sure enjoy it. Ingredients:
2 inches fresh ginger, peeled, sliced thinly |
1 jalapeno chile, seeded and sliced thinly |
1/4 cup sugar |
1/3 cup water |
3 tablespoons lime juice |
2 tablespoons soy sauce |
1 (14 ounce) package extra firm tofu, cut into 3/4 inch cubes |
1 (8 ounce) package soba noodles |
4 ounces snow peas, thinly sliced |
1 teaspoon oil |
1 cucumber, peeled, halved and sliced thinly |
chives |
1 avocado, pitted, peeled, and sliced |
2 tablespoons sesame seeds |
Directions:
1. In a small pan, combine ginger, jalepeno, sugar and water to a boil, then reduce to low heat.
2. Cook until ginger and chile are soft, about 5 minutes.
3. Remove ginger and chile with a sloted spoon and set aside.
4. Reserve syrup as well.
5. Whisk together in small bowl the lime juice, soy sauce and 2 tsps of the reserved syrup.
6. Add the tofu to this sauce and set aside.
7. Cook noodles according to the package instructions, drain, and put into a large bowl.
8. Add peas to the noodles and drizzle with oil and 1 tbsp of the reserved syrup.
9. Toss to coat the noodles and let cool.
10. Just before serving, add cucumbers, chives, tofu and soy mixture to the noodles and toss gently.
11. Divide into plates and top with avocado and the rest of the reserved syrup.
12. Sprinkle with sesame seeds.
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