Wednesday, April 6, 2011

Soba Noodles with Tofu, Asparagus, Mushroom and Onion Recipe

Healthy and packed full of flavor without any meat, cold soba with tofu will not disappoint.  
BTW-  Can you tell that my husband was out of town? . . .

While I really do miss him when he is traveling, I do love the fact that I can go vegetarian for a few days without any whining.  Personally, I really like the texture of tofu . . .
Feel free to mix up the vegetables in this recipe based on what you have on hand.  The sauce/marinade packs a lot of flavor with just a little kick.  I first found this Soba Sauce on Dinner Tonight and made only slight modifications.   Use more sriracha  or cayenne pepper to up the heat.  The ratio used here has just enough heat to tickle the tongue, or wow but not overwhelm the meek.     Serve with Shichimi Togarashi (Japanese red pepper mix)  at the table for diners who want to up the heat even further . 

Soba Noodles with Tofu, Asparagus, Mushroom and Onion Recipe
Serves :  4                                                Prep Time:   10 minutes                                Cook Time:15 min
6 tablespoons soy sauce
4 tablespoons hoisin sauce
1 + Tablespoon of Sriracha
1 Tablespoon of Honey
Juice and zest of one lime
1 inch chuck of ginger, grated

16 ounces soba noodles
2 tablespoons canola oil
15 ounces tofu
1 pound asparagus, , cut into 1-inch pieces
½ red onion
1 large Portobello mushroom cap
¼ cup chopped leeks
2 jalapeno pepper, stem removed, thinly sliced
1/2 cup peanuts, roughly chopped
2 scallions, thinly sliced
½ cup chopped Cilantro

Shichimi Togarashi - for serving

Add the soy sauce, hoisin sauce, Sriracha, honey, lime zest, ginger and lime juice to a bowl. Whisk until combined. Pour half of the sauce into another bowl.
Cut the block of tofu in half lengthwise and place on plate between towels.  Sit a heavy pot on top and press down gently to remove as much water as possible without breaking up the tofu. Chop into half-inch cubes. Add the tofu to one of the bowls of sauce, stir and let it marinate for 20 minutes. 
Meanwhile, bring a large pot of water to a boil. Cook the soba according to the directions on the packaging.  ( 6 minutes or so for fresh noodles if no instructions)  Toss into a colander and rinse under cold water to stop the cooking.  Drain
Pour two tablespoons of oil into a large skillet set over medium-high heat. Add the Vegetables and cook for about 3 minutes, stirring occasionally, until cooked. Set aside.
Remove the tofu from the sauce, and add to the skillet. Cook for about 2 to 3 minutes, stirring occasionally to get browned on all sides.
Pour remaining half of the sauce over the soba noodles, and stir well. Add the vegetables and the tofu, and garnish with the peanuts, cilantro and chopped scallions. Serve at room temperature, or cold with Shichimi Togarashi

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