The key to this somewhat spicy noodle dish is the almond butter sauce. Everyone in my family loves this sauce. Feel free to mix and match whatever vegetables you have on hand. You can control the heat in this dish by using more or less crushed red pepper. If you are gluten-free, look for soba noodles that are made entirely from buckwheat flour.
Prep time: 25 minutes
Cooking Time: 20 minutes (includes cooking the tofu)
Serves: 4
Ingredients:
- 10 ounces soba noodles (use 100% buckwheat if you’re eating gluten-free)
- 2 teaspoons sea salt
- 2 tablespoons olive oil
- 1 package (14 oz) extra-firm tofu, drained, patted dry, & cut into 1/2-inch cubes
- 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
- 1 1/2 pounds broccoli (1 bunch), broken into small florets, stems discarded
- 1 pound bok choy (1 head), trimmed and thinly sliced crosswise
- 2 -3 large carrots, peeled and sliced crosswise
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons almond butter
- 2 tablespoons water
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
Directions:
- Bring a large pot of water to a boil. Cook soba noodles until tender according to package directions. Drain, and then rinse with cold water; set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium heat; add tofu and 1 teaspoon salt. Cook, tossing occasionally, until golden, about 10 -12 minutes. Transfer to a plate; set aside.
- Heat remaining tablespoon oil in same skillet or wok over medium-high. Add bell peppers, broccoli, bok choy, garlic, red pepper flakes, and 1 teaspoon salt. Cover (pan will be very full) and cook, tossing occasionally until vegetables are crisp-tender, 8 to 10 minutes.
- Meanwhile, make sauce: In a small bowl, whisk together almond butter and the water, then whisk in vinegar and soy sauce.
- Add reserved noodles, tofu, and sauce to pan with vegetables. Cook, tossing until noodles are heated through, 2 to 3 minutes.
Adapted from Power Foods.