This was so incredibly good! And good for you! Soba noodles, or buckwheat noodles, are unrelated to wheat. They are a great source of selenium and zinc. Plus! It’s a gluten-free grain.
Soba Noodles & Tofu in a Peanut Sauce
- 2 handfuls soba noodles
- 1 pkg extra firm tofu, cubed
- 10 button mushrooms, chopped
- Green onions, chopped
- handful of fresh cilantro, chopped
- 2 cloves garlic, minced
- 1/2 cup cilantro, chopped
- 2 tbsp fresh ginger
- 2 tbsp sesame oil
- 1 tbsp olive oil
- 1/2 cup natural peanut butter
- 1/4 cup soy sauce or tamari
- 1 tbsp brown sugar
- 1 tsp red pepper flakes
- 2 tbsp rice vinegar
- To make the sauce, you are going to need a food processor. Or just chop up everything as fine as you can and use a whisk!
- Place garlic, cilantro, red pepper flakes and ginger in the food processor. Combine.
- Add the sesame oil, olive oil, peanut butter, soy sauce and sugar. Process until well combined.
- Stop and scrape down the sides. Add the vinegar and season to taste. Combine. If the sauce is too thick, add some hot water.
- Set aside.
- In a pot on medium-high heat, boil some water. Once at a boil, add the soba noodles. Keep a watchful eye on them. Soba noodles require very little cooking time.
- Once cooked, strain immediately and set aside.
- In a large pan, heat up some oil and add cubed tofu. Cook until the tofu starts to look a bit golden.
- Add mushrooms and green onions. Cook for another 5 minutes.
- Turn down the heat and add the soba noodles, cilantro and peanut sauce. Cook until warmed through.