Soba noodles have tasty nutty flavor from the buckwheat that pairs really well with some simply stir fried tofu. Everyone loves this recipe, leftovers are wonderful too.
If the noodles are 100% buckwheat it will be gluten free, but many soba noodles are a mix of wheat flour, which makes them less sticky.
Stir-Fried Tofu with Soba Noodles
Servings
6 Servings
Ingredients
- 1 8½-ounce package soba noodles
- 2 tablespoons extra virgin olive oil
- 1 14-ounce container firm tofu, cut into ¾ inch cubes, drained on paper towels
- 2 cloves garlic minced or 2 frozen crushed garlic cubes
- ½ cup ginger teriyaki sauce
- ½ cup water
- 1 cup frozen shelled edamame thawed
- 2 scallions thinly sliced diagonally
Instructions
- Cook noodles according to package instructions.
- In a wok or large saute pan, heat canola oil over high heat. Add tofu and brown on all sides, about 5 minutes. Add garlic and gently mix to combine. Cook for 1 minute and add noodles. Toss noodles with tofu and garlic.
- Add ginger teriyaki sauce and toss. Add water by the tablespoon, if needed, to fully coat the noodles and tofu with sauce. Add edamame and scallions. Toss gently and heat through.
- Serve immediately with Baby Bok Choy.
Thanks for posting this recipe and suggesting it for the 9 days. I made it for dinner tonight – used whole wheat spaghetti and added thinly sliced celery to the scallions instead of using bok choy. It was so delicious! Definitely not just for the 9 days!
oh Amy! It was so nice meeting you and I am so happy you tried it and loved it. Any pasta you love will work great here. Regards to all my Skokie Gals!
After seeing Jamie’s demonstration at the Skokie Kollel two nights ago, I had to make this dish (stir fried tofu with soba noodles). Turned out great! I had to sub whole wheat spaghetti for the soba noodles, but yum! And so easy! Thanks Jamie!