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Tofu and Mushroom Soba Noodles

by KeriGlassman  |  Jun 4, 2013

Tofu and Mushroom Soba Noodles
  1. PREP
  2. 10 m
  • COOK
  • 15 m
  • TOTAL
  • 25 m

Delicious and filling, this dish is loaded with veggies and taste.

INGREDIENTS

SERVES 1

  • 1 tsp minced ginger
  • 1/4 tsp agave nectar
  • 1/8 tsp cayenne pepper
  • 1/4 lemon
  • 1 1/2 tsp rice vinegar
  • 2 tsp tamari sauce (gluten-free)
  • 2 tsp sesame oil
  • 1/2 cup dry gluten-free soba noodles
  • 6 oz firm tofu
  • 3/4 cup sliced mushrooms
  • 1 stalk scallion(s)
  • 1/2 yellow bell pepper

DIRECTIONS

1 Whisk ginger, agave, cayenne, lemon juice, brown-rice vinegar, soy sauce, and sesame oil in a small bowl.
2 Cook the soba noodles in a large pot of boiling water for approximately 4 minutes, or until tender.
3 Drain immediately and rinse under cold running water. Set aside.
4 Cook tofu over medium heat in a dry nonstick pan until browned on both sides. Remove and set aside.
5 Coat pan lightly with cooking spray and sauté mushrooms until soft.
6 In a large pot over low heat, stir sauce, tofu, and mushrooms into noodles.
7 Remove from the heat. Top with scallions and yellow pepper.