Buckwheat Noodle Stir Fry
Made with extra firm tofu, buckwheat soba noodles, baby bok choy, and stir-fried vegetables, this meal is sure to replace your favorite take-out restaurant. Grab your chopsticks, set your kitchen timer for 30 mintues and get ready for a delicious, home cooked, Asian-influenced dinner.
- 14 oz extra firm tofu, pressed & cut into cubes
- 3-4 large baby bok choy, quartered
- 10 oz sugar snap peas
- 10 oz shredded carrots about 4 cups
- 9 oz mung bean sprouts about 2 cups
- 16 oz vegan soba noodles
- sesame seeds and green onions for garnish
- 2 tbsp sesame oil
- 1 tbsp coconut aminos
- 1 tbsp garlic chili sauce or to taste
- 1 tbsp creamy peanut butter
- 1 lime, juiced
- 2 cloves garlic, grated
- 2 tsp ginger, grated
- 1 tsp maple syrup
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a shallow dish, whisk together Tofu Marinade ingredients. Place pressed, cubed tofu into marinade and toss to coat. Let rest for 10 minutes. Bake tofu for 18 minutes then flip and bake for additonal 5 minutes. Reserve additonal marinade.
While tofu is baking, heat seseame oil in a large skillet over medium-high heat. Place baby bok choy cut side down and cook for 3-4 minutes. Turn and cook additional 3-4 minutes. Remove from heat.
Add another tsp of sesame oil and saute sugar snap peas, shredded carrots, and mung bean sprouts until tender and not overcooked, about 5 minutes.
Cook soba noodles according to package directions. Drain and toss with reserved tofu marinade.
Assemble bowls with noodles and top with sauteed vegetables and baked tofu. Garnish with green onions and sesame seeds.