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Soba noodles with tofu and spinach

5
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Soba noodles are fast-cooking and full of earthy flavor notes. Very filling as well, these noodles absorb sauces nicely. Agave, a natural sweetener, is used to balance the zing of the rice vinegar to round out the sauce. Spinach and red cabbage add great texture and pops of color but feel free to sub in any of your favorite vegetables such as broccoli, bell pepper or snow peas, to make this recipe your own. Water chestnuts, usually found in the international isle at the supermarket, add wonderful crunch alongside the sesame seeds. For added flavor purchase toasted sesame seeds or toast your own in a dry skillet over medium heat. Add seeds and keep them moving. When the seeds begin to brown and have a nutty smell, they are ready. Serve this dish hot or cold. Both ways are delicious.

Ingredients

Uncooked wheat soba noodles

6 oz

Rice wine vinegar

2 Tbsp

Soy sauce

7 tsp, divided

Agave nectar

2 tsp

Scallions

6 medium, thinly sliced

Dark sesame oil

1 tsp

Garlic

3 clove(s), finely chopped

Spinach

4 oz, rinsed but not dried

Shredded red cabbage

1 cup(s)

Water chestnut

½ cup(s)

Smoked tofu

16 oz, or baked tofu

Dried sesame seed kernels

2 tsp

Instructions

  1. Cook noodles according to package directions (do not overcook or noodles will be gummy). Drain and place in large bowl. While noodles are still warm, add vinegar, 2 tablespoons soy sauce, agave, and half the scallion; toss to coat.
  2. Meanwhile, spray large skillet or wok with nonstick spray; add oil and place skillet over medium-high heat. When oil is hot, add garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach; cook, covered, until spinach wilts, 1–2 minutes. Add cabbage and water chestnuts. Add spinach mixture to noodle mixture and toss; keep warm.
  3. Coat skillet again with nonstick spray. Add tofu to skillet and cook, tossing, until tofu is browned and heated through, about 2 minutes. Sprinkle tofu with remaining 1 teaspoon soy sauce and toss. Divide noodles evenly among 4 bowls and top evenly with tofu and remaining scallions. Sprinkle with sesame seeds.
  4. Serving size: about 1⅓ cups noodles and tofu and 1/2 teaspoon sesame seeds

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