SHOW ALL IMAGES
Using a spoon, peel the
Fresh Ginger (1 Tbsp)
. Mince and place in a medium bowl. Mince
Garlic (2 cloves)
and add to bowl the the ginger, and set aside.
Extra Firm Tofu (1/2 pckg)
dry with paper towels. Cut into half inch cubes and set aside.
Cut the ends from the
Baby Bok Choy (4)
and discard. Remove the leaves from the bok choy and set aside. Remove the seeds, pith, and the stem from the
Yellow Bell Pepper (1)
and discard. Cut the pepper into thin half inch stripes and place in the medium bowl.
Bring four cups of water to a boil in a medium saucepan. Peel the
and slice thinly at a diagonal angle. Add to bowl with the yellow pepper. Slice the
Cremini Mushrooms (1 cup)
in half and then into quartered pieces, and add to bowl. Remove stems if desired.
Scallions (1 bunch)
on a diagonal and set aside.
Soba Noodles (3 oz)
to the boiling water and cook for four minutes.
Drain in a colander and rinse very well with cold water for one minute until noodles are cold and starch is rinsed away. Drain well so noodles are not wet.
Canola Oil (1 tsp)
to the large saute pan over medium high heat. When oil is hot, add the tofu in a single layer and saute until browned on all sides, about six minutes.
Remove tofu from the pan, and set aside. Add another teaspoon of oil to the pan over medium high heat. When oil is hot, add the carrots, mushrooms, and yellow bell pepper. Saute for two to three minutes.
To the saute pan add the baby bok choy,
Sugar Snap Peas (2/3 cup)
ginger, garlic, and
Crushed Red Pepper Flakes (1/4 tsp)
. Cook for three minutes, stirring constantly.
Ponzu (2 Tbsp)
Sesame Oil (1 tsp)
, and the green onions. Return the tofu to the pan and continue to cook for thirty seconds.
Place soba noodles in the center of two plates. Top with the tofu and vegetable mixture.
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Snapper with Fennel, Onion, Tomato with Couscous
Lentil Salad with Goat Cheese and Mint
Roasted Kale & Beet Salad with Figs, Goat Cheese
Italian Sausage Pesto Pizza with Crimini Mushrooms
Chicken Teriyaki with Snap Peas and Pineapple
Jumbo Scallops with Wild Mushroom Risotto
Flank Steak with Chimichurri
Portobello and Asparagus Farfalle with Basil Pesto
Greek Shrimp Farro Bowl
Pan Roasted Swordfish with Spicy Tomatoes
Asian Lettuce Wraps
Weeknight Chicken Pad Thai
Stuffed Chicken Breast with Lemon-Artichoke Pesto
Roasted Garlic Chicken with Creamy Southern Grits
Vietnamese Pho with Flank Steak
Shrimp Dumpling Soup and Green Beans with Garlic