Soba Noodles With Tofu Avocado And Snow Peas Recipes

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.

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

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.

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.

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.

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.

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.