Vegetables, Tofu, And Soba Noodles In Sweet Ginger Sauce Recipe

ingredients

3 ounces buckwheat soba noodles
1 teaspoon sesame oil
1 teaspoon peanut oil
6 ounces water-packed light extra-firm tofu, frozen, prepared for cooking and cut into 1/2-inch cubes
4 scallions, white parts and 3 inches of the green, sliced on the diagonal into 1/2-inch slices
2 cloves garlic, thinly sliced on the diagonal
2 carrots, grated
1/4 pound snow peas, sliced lengthwise into thirds
1/2 red bell pepper, seeded and thinly sliced
6 ounces mushrooms, sliced
4 ounces fresh baby spinach
8 ounces mung bean sprouts
1/4 cup chopped fresh cilantro
lime wedges

Sweet Ginger Sauce
1/2 cup fresh orange juice
2 tablespoons hoisin sauce
2 teaspoons reduced-sodium soy sauce
2 tablespoons minced fresh ginger
1 teaspoon Thai chili sauce

directions

Combine all ginger sauce ingredients in a small pan, using chili sauce to taste. Heat to a simmer and cook for 1 minute. Set aside.

Cook the soba noodles for 1 minute less than directed on the package. Drain and set aside.

Heat the sesame and peanut oils in a nonstick skillet or wok over high heat until hot. Stir in the tofu, scallions, garlic, carrots, snow peas, bell pepper and mushrooms. Stir-fry for 2 minutes.

Lower the heat to medium, then add the Sweet Ginger Sauce. Stir in the spinach, bean sprouts and reserved soba noodles. Cook just until the spinach wilts, then add the cilantro.

Serve immediately garnished with lime wedges.

nutrition data

Nutritional data has not been calculated yet.