Soba Noodles with Tofu + Summer Veggies | THE COOKING DOC

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and has a firmer texture.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

zucchini

💰Cheaper: cucumber

Cucumber provides a similar crunch.

scallions

💰Cheaper: onion

Onion is a more widely available alternative.

Chop 2 zucchini and 1 squash, then add them to a hot pan with medium-high heat and olive oil.

Sauté the zucchini and squash until they have a little brown crunch, about 2-3 minutes.

In a bowl, whisk together 1 tablespoon of all-purpose flour, 1/2 teaspoon of ground pepper, 1 tablespoon of sugar, 1 tablespoon of balsamic vinegar, 1/2 teaspoon of sriracha, 1 tablespoon of grated fresh ginger, 1 tablespoon of olive oil, juice of 1 lime, and 1 clove of chopped garlic to make the sauce.

Add the sauce to the sautéed vegetables in the pan and stir to combine, allowing it to heat and thicken.

Add 1/2 cup of veggie stock to the pan and stir, allowing the mixture to cook for a minute or two.

Add tofu and snow peas to the pan, stirring to combine and letting them cook for another minute or two.

Add soba noodles to the pan, breaking them up as you add them, and stir everything together.

Top the dish with sliced green onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens