Protein Boost | Speedy Vegan Sweet & Savoury Soba Noodles with Tofu
Crisp Vegetables & Garlic-Sesame Peanuts
Cooking time
15 minutes
Servings
2/4
Calories
990 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Soba, a staple of Japanese cuisine, are spaghetti-size noodles made of buckwheat flour that boast a distinctively earthy flavour. This recipe teases out their natural nuttiness by tossing them in a heavenly combo of peanut butter, sweet soy sauce and rice vinegar. You’re also tossing in some crisp string peas and cabbage for colour and crunch. The 15-minute pièce de résistance is as simple as sautéeing peanuts in garlic and sesame to generously sprinkle over the works. Consider yourself warned, this is highly addictive.
We will send you:
- 15ml Minced garlic
- 2 Scallions
- 200g String peas (sugar snap peas or snow peas)
- 150g Shredded cabbage
- 30ml Rice vinegar
- 12g Black & white sesame seeds
- 180g Soba noodles
- 45ml Sweet soy sauce
- 25g Chopped peanuts
- 30g Peanut butter
- 1 Block of tofu (non-GMO)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
Large pot
Strainer
Whisk
Large pan
Total Fat
43 g
Saturated Fat
6 g
Sodium
1060 mg
Total Carb
115 g
Sugars
33 g
Protein
41 g
Fibre
13 g
Preparation
Boil the noodles
Bring a large pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 1 to 2 min., until tender. Drain and rinse. Toss with a drizzle of oil to prevent sticking. Wipe out and reserve the pot.
Toast the peanuts
In the same pot, heat a drizzle of oil on medium-high. Add the sesame seeds, peanuts, ½ the garlic and S&P. Toast, stirring occasionally, 1 to 2 min., until lightly browned and fragrant. Transfer to a small bowl. Wipe out and reserve the pot.
Make the sauce
Meanwhile, in a medium bowl, whisk the peanut butter, soy sauce, vinegar, 2 tbsp water (double for 4 portions) and S&P.
Sauté the vegetables
Thinly slice the scallions crosswise. In the reserved pot, heat a drizzle of oil on medium-high. Add the remaining garlic and ½ the scallions. Sauté, 30 sec. to 1 min., until softened and fragrant. Add the string peas, cabbage and S&P. Sauté, 1 to 2 min., until crisp-tender.
Cook the tofu
Pat the tofu dry with paper towel; cut into medium cubes. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Combine the noodles & serve
To the pot of vegetables, add the noodles, sauce and S&P; stir well. Divide the noodles between your bowls. Top with the tofu. Garnish with the peanuts and remaining scallions. Bon appétit!
