Soba Noodle, Tofu, and Vegetable Stir-Fry

Name: Soba Noodle, Tofu, and Vegetable Stir-Fry
Yield: serves 4
Ingredients: 8 ounces soba noodles (preferably 100 percent buckwheat); 2 tablespoons grapeseed oil; 14 ounces (1 package) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes; Coarse salt; 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise; 1 head (1 1/2 pounds) broccoli, broken into small florets; 1 head (1 pound) bok choy, trimmed and thinly sliced crosswise; 4 garlic cloves, minced; 1/2 teaspoon crushed red pepper flakes; 3 tablespoons almond butter; 2 tablespoons water; 3 tablespoons rice vinegar (unseasoned); 2 tablespoons low-sodium tamari soy sauce

January 26, 2012

Here’s a spicy noodle dish that’s packed with vegetables; covering the pan during cooking helps trap the steam so the vegetables soften more quickly (and retain their nutrients). Look for soba noodles made entirely of buckwheat flour; besides being gluten-free, they are more nutritious than soba made from whole-wheat flour.

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