Thursday, April 16, 2009
Soba Noodles with Peanut Sauce and Tofu
About four years ago, I visited Japan on an education exchange program. I spent about two weeks in Murayama province, in the northern part of Japan. This is the province where soba noodles were born. So, I ate a lot of soba! I didn't mind it one bit, though. If you have never had these noodles, give them a try. They are made with buckwheat flour and are delicious and filling.
This recipe is from Prevention Magazine. It says it's a "Flat Belly Diet" recipe-- can't beat that! I thought this was tasty, and was pretty quick for a weeknight evening.
My camera is dead, so I wasn't able to take a photo... the one above is from Prevention.
4 oz soba noodles
1/2 c creamy reduced-sodium natural peanut butter
3 Tbsp reduced-sodium soy sauce
3 Tbsp rice wine vinegar
1/2 Tbsp toasted sesame oil
2 tsp chile paste with garlic (optional), see note
1 tsp sesame seeds, toasted
4 oz light firm tofu, drained, patted dry, and cut in 1/2" cubes
2 c shredded or grated carrots (about 2 lg)
3 scallions, thinly sliced (1/4 c)
Cooking spray or peanut oil
1. Cook noodles per package directions. Place peanut butter in small microwaveable bowl and microwave on high 25 seconds to soften.
2. Whisk together peanut butter, soy sauce, vinegar, oil, chile paste (if using), and sesame seeds in large bowl while noodles cook. Set aside.
3. Heat medium skillet coated with cooking spray over medium heat. (I used peanut oil.) Add tofu and sauté until lightly browned, about 5 minutes.
4. Drain noodles and add to peanut sauce along with all but 1/2 cup of the carrots. Mix until well combined. Top with tofu and remaining carrots and sprinkle with scallions. Serve immediately, or chill and serve cold.