I came home from a long Monday work-day to my handsome man, cooking up a delicious stirfry with soba noodles, tofu, edamame and veggies. This meal has a couple of steps, but don't be intimidated - it's pretty easy once you prep everything and get it going. The dish is packed with protein and a nutty flavour from the sesame and peanut oils. Try it tonight for something different, filling and delicious!
This recipe is adapted from one of my favourite vegetarian cookbooks: Moosewood Restaurant Cooking for Health
Shitake Sesame Soba Stirfry
Instructions & Ingredients
1 cup frozen edamame 12 oz or 3/4 pack of soba noodles
1. Bring 4 cups water to a boil. Boil edamame for 4 minutes. Keep boiling while removing edamame with a slotted spoon. Add soba noodles to same water. Boil soba according to packaged directions, until desired tenderness is reached (about 7-9 minutes).
2 Tbsp low-sodium tamari sauce
1/4 cup apple juice
1 Tbsp sesame oil
1 Tbsp rice vinegar
2 tsp chili flakes
2 tsp ginger root, grated
2. Whisk together ingredients.
1 block soft tofu (300 g), chopped into cubes
3. Add tofu to tamari mixture. Let marinade while preparing rest of dish.
4 cups shitake mushrooms, whole
2 red bell peppers, sliced thinly
2 carrots, shredded (about 1 cup)
1 Tbsp peanut oil
6 scallions, sliced
4. Warm oil up on stove at medium heat. Saute mushrooms, peppers and carrots until soft - about 3-5 minutes. Stir in scallions and cooked edamame. Cook for 3 minutes more.
5. Add tofu and marinade. Cook 4-5 minutes, until warm and bubbling.
6. Serve warm over cooked soba noodles. ***Optional: top with crushed peanuts.
Much love and good eating,