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Soba Noodle, Tofu, and Vegetable Stir-Fry

Here’s a spicy noodle dish that’s packed with vegetables; covering the pan during cooking helps trap the steam so the vegetables soften more quickly (and retain their nutrients). Look for soba noodles made entirely of buckwheat flour; besides being gluten-free, they are more nutritious than soba made from whole-wheat flour.

Recipe information

  • Yield

    serves 4

Ingredients

8 ounces soba noodles (preferably 100 percent buckwheat)
2 tablespoons grapeseed oil
14 ounces (1 package) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
Coarse salt
2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
1 head (1 1/2 pounds) broccoli, broken into small florets
1 head (1 pound) bok choy, trimmed and thinly sliced crosswise
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
3 tablespoons almond butter
2 tablespoons water
3 tablespoons rice vinegar (unseasoned)
2 tablespoons low-sodium tamari soy sauce

Preparation

  1. Step 1

    Bring a large pot of water to a boil. Cook soba noodles until tender according to package instructions. Drain, and rinse with cold water; drain again.

    Step 2

    Heat 1 tablespoon oil in a large skillet over medium-high; add tofu and 1 teaspoon salt. Cook, tossing occasionally, until golden, 12 to 15 minutes. Transfer to a plate.

    Step 3

    Heat remaining 1 tablespoon oil in same skillet 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.

    Step 4

    Meanwhile, make sauce: In a small bowl, whisk together almond butter and the water, then whisk in vinegar and soy sauce.

    Step 5

    Add reserved noodles, tofu, and sauce to pan with vegetables. Cook, tossing, until noodles are heated through, 2 to 3 minutes. Serve immediately.

  2. Nutrition Information

    Step 6

    (Per Serving)

    Step 7

    Calories: 511

    Step 8

    Saturated Fat: 1.53g

    Step 9

    Unsaturated Fat: 12.5g

    Step 10

    Cholesterol: 0mg

    Step 11

    Carbohydrates: 67g

    Step 12

    Protein: 26.7g

    Step 13

    Sodium: 670mg

    Step 14

    Fiber: 7.6g

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