- Cook Time
- Prep Time
- 8 ServingsServings
- Extra firm tofu
- 1 package soba noodles or spaghetti
- 1/3 cup of soy sauce
- 1 tablespoon of sesame oil
- 1/3 cup of sugar
- 3 cloves minced garlic
- 1 teaspoon hot chili paste
- ¼ cup black and white sesame seeds
- 1 bunch of scallions sliced
- 1 teaspoon fresh ginger chopped
- 1 cup fresh broccoli
- 1 ½ cups of edamame
- 1 ½ cup shredded carrots
- 1 cup shredded red cabbage
- ½ cup pasta water
Slice tofu to make small tofu nuggets. Place on top of paper towels. Cover with paper towels to drain moisture.
Bring a pot of water to a boil. Cook pasta according to package directions and reserve about ½ cup of pasta water.
Prepare dressing for stir fry by mixing soy sauce, sesame oil, sugar, and 1 clove garlic crushed and chili paste. Set aside.
Dip tofu into sesame seeds. Heat oil in pan and cook tofu for three minutes per side. Set aside on plate. Add 1 tablespoon oil to pan and add scallions, garlic, ginger and salt. Sauté for 2 minutes. Add broccoli and edamame and sauté for another two minutes. Add carrots and cabbage for another minute. Add pasta and one cup cooking liquid and dressing to pan. Cook for one minute. Serve with tofu nuggets placed on top of pasta.
As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now