Serves 4
27 min
Tofu-Vegetable Noodle Toss
Recipe GLPR884eb5e9c3eb21
A light and vibrant Asian-inspired noodle dish featuring tender asparagus and snow peas tossed with marinated tofu cubes and buckwheat soba noodles in a savory-sweet sauce. The vegetables are briefly blanched to preserve their crunch, while the umami-rich sauce brings everything together in a dish that is equally satisfying served warm or at room temperature.
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Ingredients
1 pound asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups snow peas, trimmed and halved
1 cup marinated sautéed tofu cubes
9.5 ounces buckwheat soba noodles
1 tablespoon low-sodium soy sauce (for tossing noodles)
2 tablespoons low-sodium soy sauce (for sauce)
1 tablespoon mirin
1/2 tablespoon agave nectar
1/2 tablespoon rice vinegar
1 clove garlic, minced
2 teaspoons cornstarch mixed with 1 tablespoon cold water
Dash sesame oil (optional)
Pinch crushed red pepper flakes (optional)
Directions
Fill a large pot with water and bring to a rolling boil over high heat.
Add the asparagus and snow peas to the boiling water. Cook for approximately 2 minutes until the vegetables are tender-crisp, then carefully remove them using a strainer and transfer to a large mixing bowl.
Add the marinated tofu cubes to the bowl with the blanched vegetables and stir gently to combine.
Return the water to a boil, then add the buckwheat soba noodles. Cook for 4 to 5 minutes, stirring occasionally, until the noodles are tender but not mushy.
While the noodles cook, prepare the sauce by combining the 2 tablespoons soy sauce, mirin, agave nectar, rice vinegar, and minced garlic in a small saucepan.
Place the saucepan over medium-high heat and slowly bring the sauce to a boil, stirring constantly. When it reaches a boil, slowly pour in the cornstarch slurry while continuing to stir until the sauce thickens and becomes clear, about 1 minute. Remove from heat.
Drain the cooked noodles in a strainer and transfer them to a large serving bowl.
Toss the warm noodles with the 1 tablespoon soy sauce to separate the strands evenly.
Pour the vegetable-tofu mixture over the noodles, then drizzle the thickened sauce over everything and toss thoroughly to coat all ingredients.
If desired, finish with a light drizzle of sesame oil and a pinch of red pepper flakes for extra flavor. Serve warm or allow to cool to room temperature before serving.
