Skip the take out & make your favourite noodle dish at home! This vegetarian recipe features Soba Noodles, which are a thin Japanese noodle made from buckwheat flour. The buckwheat flour yields a nutty flavour & a perfectly chewy texture. You can find them in the international section of most major grocery stores.
If you aren’t familiar with cooking tofu, a few things to note before getting started! It is best to use an extra firm tofu to ensure it holds its shape while pan frying. You also want to press & drain out any excess liquid. To do this simply wrap the tofu in paper towel & place it between two baking sheets. Add a book or two if necessary for extra weight.
To get a perfectly golden crust on the tofu, I dust them in cornstarch right before cooking. The cornstarch will also help thicken the stir fry sauce when it is time to add it.
My all time favourite mushroom is the King Oyster Mushroom, but any mushroom will work in this dish. I just love the heartiness & texture this variety brings.
Lastly, the noodles taste good hot or cold, as soba noodles are often used in cold dishes as well. So make a little extra & enjoy chilled for lunch the next day. Cheers!
Spicy Soba Noodles with Crispy Tofu & Bok Choy
Ingredients
For the stir fry:
- 1 pound extra firm tofu, pressed & cubed
- 2 tablespoons cornstarch
- Salt & pepper, to taste
- 3 tablespoons avocado oil, divded
- 1 clove of garlic, minced
- 1 teaspoon minced ginger
- 2 cups sliced king oyster mushrooms
- 4 baby bok choy, quartered
- 3 cups cooked soba noodles
- Scallions, to garnish
- Sesame seeds, to garnish
- Sliced red chilies, to garnish
For the sauce:
- 3 tablespoons tamari
- 2 tablespoon pure maple syrup
- 2 tablespoons water
- 3 teaspoons spicy sesame oil
- 1 teaspoon rice vinegar
- 1 clove of garlic, grated
- 1 teaspoon ginger, grated
- Salt & pepper, to taste
- 1 teaspoon cornstarch
Directions
For the noodles:
1. In a medium size mixing bowl toss tofu with cornstarch, salt & pepper until well coated.
2. To a skillet over medium heat add 2 tablespoons of oil. Fry the tofu until golden on each side, about 4 to 6 minutes. Remove from pan & set aside.
3. To the same skillet add remaining oil, garlic, ginger & mushrooms. Cook until mushrooms begin to soften, about 5 minutes.
4. Add the bok choy & cooked until wilted, about 5 minutes. Season with salt & pepper.
5. Add the tofu back to the pan followed by the noodles. Once blended, finish with sauce & toss until well coated.
6. Transfer to a serving plate. Garnish with scallions, sesame seeds & sliced red chilies.
For the sauce:
1. In a small mixing bowl whisk together ingredients & set aside until ready to use.
