Stir-Fried Tofu with Soba Noodles
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Stir-Fried Tofu with Soba Noodles
Times
- Ready Time : 0 min
Servings
Ingredients
- 1 (8 1/2-ounce) package soba noodles
- 2 tablespoons canola oil
- 1 (14-ounce) container firm tofu, cut into 3/4 inch cubes, drained on paper towels
- 2 cloves garlic, minced or 2 frozen crushed garlic cubes
- 1/2 cup ginger teriyaki sauce
- 1/2 cup Water
- 1 cup frozen shelled edamame, thawed
- 2 scallions, thinly sliced diagonally
Directions
Preparation
- Cook noodles according to package instructions.
- In a wok or large saute pan, heat canola oil over high heat. Add tofu and brown on all sides, about 5 minutes. Add garlic and gently mix to combine. Cook for 1 minute and add noodles. Toss noodles with tofu and garlic.
- Add ginger teriyaki sauce and toss. Add water by the tablespoon, if needed, to fully coat the noodles and tofu with sauce. Add edamame and scallions. Toss gently and heat through.
- Serve immediately with Baby Bok Choy.
About Jamie Geller
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3 Responses to Stir-Fried Tofu with Soba Noodles
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Pareve , Side Dish, Vegetable Side , Shabbat , 15-minute Prep , Asian , Dinner Tonight , Gluten Free, Low Carb, Vegan, Vegetarian , Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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After seeing Jamie’s demonstration at the Skokie Kollel two nights ago, I had to make this dish (stir fried tofu with soba noodles). Turned out great! I had to sub whole wheat spaghetti for the soba noodles, but yum! And so easy! Thanks Jamie!
oh Amy! It was so nice meeting you and I am so happy you tried it and loved it. Any pasta you love will work great here. Regards to all my Skokie Gals!
Thanks for posting this recipe and suggesting it for the 9 days. I made it for dinner tonight – used whole wheat spaghetti and added thinly sliced celery to the scallions instead of using bok choy. It was so delicious! Definitely not just for the 9 days!