YOUR SOLIN GENERATED RECIPE
Tofu & Noodle Stir-Fry with Peanut Sauce
Crispy pan-seared tofu and buckwheat soba noodles tossed in a velvety peanut ginger sauce with vibrant snap peas and carrots.
INGREDIENTS
8 oz firm tofu
0.5 oz dry soba noodles
0.25 cup shelled edamame
0.25 tbsp creamy peanut butter
1 tbsp tamari
0.25 tsp sesame oil
0.5 cup sugar snap peas
0.5 cup sliced carrots
0.5 cup broccoli florets
1 tsp fresh ginger
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Cook the soba noodles in boiling water according to package directions, then drain and set aside.
Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes and season with sea salt and black pepper.
Heat the sesame oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.
Add the snap peas, carrots, broccoli, and edamame to the skillet, stir-frying for 4-5 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the peanut butter, tamari, grated ginger, and minced garlic with a splash of warm water to create a smooth sauce.
Add the cooked noodles to the skillet and pour the peanut sauce over the mixture, tossing everything together for 1-2 minutes until well-coated and heated through.