I’m a little bit ashamed and embarrassed to admit this, but I feel like we’ve reached a point where I can really open up and talk to you. Just doesn’t give me the face of judgement, ok. I really hate that face. You know the face I’m talking about. Laugh if you must, but just don’t give me that face.
So, soba noodles….they are pretty darn delicious (but you already know this). Somehow I only just discovered them a few weeks ago. Apparently I’ve been living under a rock for the past 32.5 years. I’ve never tasted them before….not once, ever. Until now. Crazy, I know!!
You’re not giving me the face, are you? I thought we agreed you wouldn’t do that!
Anyway, I finally got my act together, bought some soba noodles and had one of those ‘wow-where-have-these-been-all-my-life’ moments! (They’ve been in the middle of aisle 6 at the grocery store, right next to the soy sauce.)
This dish comes together faster than you’d expect, and makes for a great weeknight dinner. If getting dinner on the table in 30 minutes is your thing, then these noodles are for you! And, if you’re like me & enjoy leftovers, make extra because this is even better the next day!
Edamame, carrots and cabbage are my favorite veggies to use in this dish, but you’re certainly not limited to this selection. There are so many other fresh vegetables that would work great in this meal – squash, zucchini, corn, broccoli, snap peas.
1 package extra firm tofu, drained, pressed and cut to 1-inch cubes
1 tablespoon canola oil
1/2 cup creamy peanut butter
5 tablespoons rice vinegar
1/4 cup soy sauce
2 tablespoons water
2 teaspoons sesame oil
1 tablespoon orange marmalade
2 heaping tablespoons fresh grated ginger
1 clove garlic
1/2 teaspoon black pepper
1/4 - 1/2 teaspoon cayenne pepper
8 ounces soba noodles
1 cup edamame
1/2 cup shredded carrot
1 cup red cabbage, thinly sliced
1/4 cup scallion, sliced, for garnish
Heat canola oil in a large nonstick pan over medium-high heat. Add cubed tofu in a single layer, and season lightly with salt & pepper. Sear tofu until the bottom is golden brown. Flip, and repeat until all sides are golden. Remove pan from heat and set aside.
While the tofu is cooking prepare the peanut sauce. In a blender combine peanut butter, rice vinegar, soy sauce, water, sesame oil, marmalade, ginger, garlic and black & cayenne peppers, and purée until smooth. If necessary, add an additional 1/2 to full tablespoon of water to thin the consistency of the sauce.
Bring a large pot of water to a boil. Add soba noodles, and cook to al dente, about 4 minutes. Transfer noodles to a colander to drain.
Return the pan with the tofu back to the stove, over medium heat. Working in batches, if necessary, (depending on the size of your pan) add soba noodles, peanut sauce, edamame, carrot and cabbage to the pan, mixing thoroughly to combine all ingredients. Heat for 2-3 minutes.