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Stir Fry Soba Noodles
Nb persons: 2
Yield:
Preparation time:
Total time:
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| 3 ounces | soba noodles |
| 4 ounces | firm tofu, extra firm, drained, patted dry, and cut into small cubes |
| Salt | |
| 1 stalk | broccoli, cut into small florets, stems thinly sliced |
| 2 ounces | sugar snap peas |
| 1 tablespoon | peanut butter, smooth |
| 1 tablespoon | rice vinegar |
| 1 tablespoon | soy sauce |
| Pinch | red pepper flakes, if desired |
| 2 cloves | garlic, minced |
Cook the noodles according to the package directions. Drain and rinse well under cold water to prevent sticking.
Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Add the tofu and season with salt. Cook for 8 minutes, until golden, stirring occasionally. Transfer to a platter.
Coat the skillet again with cooking spray; place over medium-high heat. Add the broccoli, peas, and a splash of water. Cover and cook for 5 minutes, until the vegetables are crisp-tender.
Meanwhile, make the sauce. In a small bowl, whisk together the peanut butter and 2 tablespoons water. Whisk in the vinegar, soy sauce, and pepper flakes, if desired.
Add the reserved noodles, the tofu, garlic, and sauce to the vegetables. Cook for 2 minutes, tossing, until the noodles are warmed through. Serve.
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