Makes 4 servings
Soba noodles are a staple item in my pantry and I love cooking them for a quick and easy dinner. Soba noodles originated in Japan and are made from buckwheat flour, which gives the noodles a unique light brown color. They have an earthy, nutty flavor and are loaded with nutrients. Each serving of soba noodles contains a healthy dose of protein, iron, and whole grains. I love pairing soba noodles with stir-fried tofu and veggies and a super simple sauce made with liquid aminos, rice vinegar, and hot sauce. The combination of savory and fresh flavors makes this dish one of my go-to meals for a fast, healthy dinner.
8 oz. Soba Noodles
1 package Extra Firm Tofu, cubed
2 cups Broccoli, chopped
1 Red Bell Pepper, chopped
½ Onion, sliced
¼ cup Liquid Aminos
2 T. Rice Vinegar
1 tsp. Hot Sauce
1 T. Coconut Oil
- Heat 1 T. coconut oil in a large pan over medium-high heat. Add onions and sauté for 5 minutes. Add in broccoli and red bell pepper and sauté for 3 more minutes until veggies are tender. Add in cubed tofu, liquid aminos, rice vinegar, and hot sauce. Mix to combine and sauté for 2 minutes. Cover pan with a lid and remove from heat.
- Bring a large pot of water to boil and cook soba noodles for 5-7 minutes until soft. Drain cooked noodles and add to veggie-tofu mixture. Mix all ingredients together. Serve immediately and enjoy!
By Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.