SOBA WITH GREEN GARLIC, SPINACH, EDAMAME AND CRISPY TOFU
Green garlic and luscious spinach are both in abundance in the markets right now. If you can't find soba (buckwheat noodles), you can serve the stir-fry with brown rice or other grains.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Blot the tofu dry on paper towels. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers and mince.
- Bring a large pot of water to a boil, add salt to taste and add the edamame. Cook 4 minutes, then remove from the water with a slotted spoon and set aside.
- Meanwhile, heat a wok or a wide skillet over medium-high heat until a drop of water evaporates upon contact. Swirl in the rice bran, grapeseed or canola oil and add the tofu. Stir-fry until golden brown, and remove from the pan. Season to taste with soy sauce and set aside.
- Turn the heat down to medium and add the olive oil and the shiitakes. Cook until they begin to soften, stirring occasionally, 1 to 2 minutes, and add the green garlic along with a generous pinch of salt. Cook, stirring, until it is fragrant, about 1 minute. Add the spinach and cook, stirring, until it wilts. Season to taste with salt and pepper, and stir in the tofu and edamame. Turn the heat to low and keep warm while you cook the noodles.
- Bring the water to a boil in the large pot, and add the noodles gradually, so that the water remains at a boil. Stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Allow them to boil for a few minutes if they are not. Drain in a colander. Place in a large bowl, top with the vegetables and tofu, and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 592 milligrams, Sugar 2 grams
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Lahiru Sandaruwan
[email protected]I'm always looking for new and healthy recipes, and this one definitely fits the bill. It's packed with vegetables and protein, and it's low in calories.
abbagana mohammed
[email protected]This dish is a great way to use up leftover vegetables. I had some spinach and edamame that needed to be used up, and this recipe was the perfect solution.
Rendani Maliavusa
[email protected]I'm not a huge fan of edamame, but I still enjoyed this dish. The other ingredients more than made up for it.
Kpeli Sarah
[email protected]This dish is a bit time-consuming to make, but the end result is worth it. I would definitely recommend it for a special occasion.
Samsul Miya
[email protected]I found the sauce to be a bit bland. I added some extra soy sauce and sesame oil to taste, which improved it significantly.
Leslie Boseto
[email protected]The crispy tofu was a bit too oily for my taste, but overall the dish was very enjoyable.
Mide Monet
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights when I don't have a lot of time to cook.
Indira Ram
[email protected]This dish is incredibly versatile. I've tried it with different types of vegetables and proteins, and it's always delicious.
Khathutshelo Pandelani
[email protected]I'm always looking for new ways to cook tofu, and this recipe is a great example. The crispy exterior and tender interior were a perfect match for the soba noodles.
Nick Wesson
[email protected]The green garlic in this recipe really shines through. It adds a subtle but noticeable garlicky flavor that takes the dish to the next level.
kekeroll
[email protected]I'm a big fan of Asian cuisine, and this soba noodle dish is one of my new favorites. It's light, refreshing, and packed with flavor.
siemits
[email protected]This dish is a great balance of flavors and textures. The crispy tofu adds a nice crunch, while the edamame and spinach provide a soft, delicate chew.
Sheik Nayem YT
[email protected]I'm always looking for new and exciting soba noodle recipes, and this one definitely fits the bill. It's a keeper!
Saeedullah Noorani
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the unique flavors and the beautiful presentation.
Auma Proscovia
[email protected]This dish is a great way to sneak in some extra veggies for picky eaters. My kids loved the edamame and spinach, and they didn't even notice they were eating healthy.
Wasim gujjar Wasim gujjar
[email protected]I followed the recipe exactly, and the results were stunning. The soba noodles were cooked to perfection, and the sauce had the perfect balance of tanginess and sweetness.
Nodi islam Raju
[email protected]The vibrant green color of this dish was as appealing to the eyes as the flavors were to my palate. It's a feast for both the senses!
Preston Geyer
[email protected]I'm not usually a fan of tofu, but the crispy texture in this dish was a game-changer. It added a satisfying crunch that perfectly complemented the soft noodles and tender vegetables.
Kristin Krishanth
[email protected]This soba noodle dish was a delightful journey for my taste buds! The combination of green garlic, spinach, edamame, and crispy tofu created a symphony of flavors that danced on my tongue.