Soba Noodles with Shiitakes and Tofu
Ingredients: (Serves 2)
1 cucumber
3 tbsp rice vinegar
6 oz Lacinato kale
6 oz shiitake mushrooms
2 garlic cloves
3 tbsp tahini
2 tbsp tamari
1 tsp sesame oil
6 oz soba noodles
1 package of Hodo cubed tofu
Recipe:
1. Bring a large pot of water to a boil for the soba noodles. Peel and thinly slice the cucumber. Add sliced cucumber, just 2 tbsp rice vinegar, and ⅛ tsp salt to a medium bowl. Toss to combine, and set aside.
2. Destem kale and thinly slice the leaves. Trim shiitake mushroom stems and thinly slice the caps. Peel and mince the garlic. Add remaining rice vinegar, minced garlic, tahini, tamari, sesame oil, 2 tbsp hot water, and a pinch of salt to a medium bowl and whisk the tahini sauce.
3. Heat a large nonstick skillet over medium-high heat. Add sliced shiitake mushrooms, cubed tofu, 1tbsp water, and cook, stirring occasionally, until well browned, 5 – 6 minutes. Transfer to a paper towel-lined plate.
4. Once the water is boiling, add soba noodles and gently stir. Cook until al dente, 2 – 3 minutes. Drain noodles and run under cool water to stop the cooking process.
5. Return skillet to medium-high heat and add sliced kale and 1 tbsp water. Cook until kale is wilted, 2 to 3 minutes. Remove skillet from heat, add cooked soba noodles and tahini sauce to the kale, and stir.
6. Divide the creamy tahini noodles between large bowls and top with crispy shiitake-tofu, and sliced cucumber.
Check out my previous recipe, Tofu Noodles with Spiced Nori, Brussels Sprouts, & Mushrooms
Want to learn more about why going plant-based/vegan is so important for our environment? Check out my webinar on Environmental Impact and Plant-Based Nutrition
Alternatively, check out my latest webinar on the health implications of the animal agriculture industry in my video Lifestyle Diseases & Plant-Based Nutrition.
I had the pleasure of developing these videos with my colleague Allison Crisp @acrsiphealthylife
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