Indulge in a symphony of flavors with our Skillet Soba, Baked Tofu, and Green Bean Salad with Spicy Dressing. This delectable dish tantalizes your taste buds with a harmonious blend of textures and vibrant flavors. Pan-fried soba noodles provide a satisfying chewiness, while tender baked tofu adds a savory protein element. Crisp green beans and a medley of fresh herbs, including cilantro, mint, and basil, add a refreshing crunch and aromatic depth. The star of the show is the spicy dressing, a fiery concoction that brings together the piquant heat of chili peppers, the tang of lime juice, and the umami richness of fish sauce. This versatile dish can be enjoyed as a hearty main course or a flavorful side, making it a perfect addition to your culinary repertoire. Whether you're a seasoned foodie or just starting your cooking journey, this skillet soba with baked tofu and green bean salad is sure to impress with its captivating flavors and ease of preparation.
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SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 45m
Yield Serves 6
Number Of Ingredients 20
Steps:
- Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm.
- Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.
- Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and 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. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
- Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
- Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 715 milligrams, Sugar 3 grams, TransFat 0 grams
SWEET AND SPICY TOFU WITH SOBA NOODLES
If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil's high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What's more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.
Provided by Sarah Copeland
Categories dinner, weekday, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
- Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
- Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
- Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
- Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
- Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 23 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams
SPICY SOBA NOODLES AND GREEN BEANS
Spicy peanut sauce dresses up soba noodles and green beans in this easy make-ahead salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, cook noodles as directed on package, adding green beans during last 4 minutes of cook time. Drain; pour into large bowl. Cover to keep warm.
- In same saucepan, mix remaining ingredients except peanuts, sesame seed and onions; cook over medium heat, stirring with wire whisk, until smooth and warm.
- Pour sauce over cooked noodles and beans; toss to mix. Sprinkle with peanuts, sesame seed and onions. Serve warm.
Nutrition Facts : Calories 350, Carbohydrate 53 g, Cholesterol 0 mg, Fiber 5 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 14 g, TransFat 0 g
COLD SOBA NOODLE SALAD
Japanese soba noodles are lower in calories than regular pasta, with almost as much protein; their assertive flavor is matched here with rice vinegar, soy, and fresh cilantro.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook noodles until al dente, according to package instructions. Drain, rinse under cold water, and drain well again.
- In a large bowl, combine noodles, cilantro, vinegar, soy sauce, and, if using, chili oil. Season with salt and pepper; toss to combine. Serve sprinkled with sesame seeds.
GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING
Inspired by the combination of peanut sauce with vegetables in southeast Asia, found in dishes such as gado gado in Indonesia and summer rolls in Vietnam, this streamlined salad would work just as well as a vegetarian main dish to eat with rice or noodles. The green beans are cooked for only a short while so that they stay crunchy. If you prefer floppy beans, you can cook them longer. And if you want something more refreshing and don't want to turn on the stove, you can skip the beans altogether and use cut-up cucumbers and tomatoes instead.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
- Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.
Tips:
- Use high-quality soba noodles: Look for soba noodles made with 100% buckwheat flour for the best flavor and texture.
- Cook the soba noodles according to the package directions: Overcooking the noodles will make them mushy.
- Rinse the soba noodles with cold water after cooking: This will help to remove the starch and prevent the noodles from sticking together.
- Marinate the tofu before baking: This will help to infuse the tofu with flavor.
- Use a variety of vegetables in the salad: This will add color, flavor, and nutrients to the dish.
- Make the dressing ahead of time: This will allow the flavors to meld together.
- Serve the salad warm or cold: It's delicious either way.
Conclusion:
This skillet soba, baked tofu, and green bean salad with spicy dressing is a delicious and healthy meal that's perfect for a weeknight dinner. It's easy to make and packed with flavor. The soba noodles are cooked to perfection, the tofu is crispy and flavorful, and the salad is refreshing and light. The spicy dressing adds a nice kick of heat. This dish is sure to be a hit with everyone at your table.
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