22 Aug Soba Noodle Bowl with Tofu
Soba Noodle Bowl with Tofu
By: Gail Watson, Contributing blogger
- Serves: 4
- Calories: 400
- Fat: 16 grams
- Saturated fat: 2 grams
- Carbohydrates: 44 grams
- Sodium: 310 milligrams
- Protein: 22 grams
- Cholesterol: 0 grams
This week’s meatless meal is a traditional Asian dish with soba noodles. Made from buckwheat flour, soba noodles are a good source of protein and fiber. Tofu is a healthy plant based source of protein, but it can be substituted with shrimp, if desired. This flavorful dish comes together very quickly, and leftovers can be enjoyed cold the next day.
- 8 ounces dried soba noodles
- 2 tablespoons toasted sesame oil
- 1 14-ounce package of firm tofu
- Cooking Spray
- 4 tablespoons low sodium soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon mirin
- 1 teaspoon canola oil
- 2 cloves garlic, minced
- 8 ounces shiitake mushrooms, sliced
- 4 ounces snow pea pods
- 1 cup scallions, sliced (about 6 stalks)
- Fill a large pot with water and bring to the boil. Add the soba noodles and cook until tender, about 10 minutes. Drain the noodles, and then transfer them to a large bowl and toss with the sesame oil. Set aside.
- Remove the tofu from the package and drain well. Slice into 8 even slices. Heat a grill pan on high heat and spray with cooking spray. Grill tofu slices until golden, about 2 minutes on each side and reserve. Alternatively saute in a skillet with cooking spray.
- In a small bowl combine the soy sauce, rice vinegar and mirin and set aside.
- In a sauté pan warm the canola oil over medium heat. Add the garlic and cook 2 minutes to release the flavor. Add the mushrooms and sauté for 3 minutes, then add the snow peas and half of the scallions and cook for one minute.
- Gently stir in the soy sauce mixture and toss with the vegetables for one minute then remove from the heat.
- To serve divide the noodles, tofu and mushroom mixture between 4 bowls. Top with the remaining scallions.