Best 2 Soba Noodles With Vegetables Crispy Tofu And Toasted Sesame Seeds Recipes

Indulge in a symphony of flavors with our tantalizing Soba Noodles with Vegetables, Crispy Tofu, and Toasted Sesame Seeds recipe. Embark on a culinary journey to create this delectable dish, featuring a harmonious blend of textures and a vibrant array of vegetables.

Our recipe showcases the goodness of soba noodles, known for their nutty flavor and wholesome texture. These noodles, made from buckwheat flour, provide a satisfying base for the dish. Crispy tofu adds a delightful contrast, with its golden-brown exterior and tender interior, while a medley of colorful vegetables, including broccoli, carrots, and bell peppers, contributes an array of flavors and nutrients.

To elevate the dish further, we introduce a delectable peanut sauce, a harmonious blend of creamy peanut butter, savory soy sauce, and a hint of tangy lime juice. This sauce wonderfully complements the soba noodles and vegetables, adding a layer of richness and complexity.

For an extra touch of flavor and texture, we sprinkle toasted sesame seeds atop the dish. These tiny seeds add a nutty aroma and a delightful crunch, completing the symphony of flavors and textures in this tantalizing recipe.

Let's cook with our recipes!

SOBA NOODLES WITH VEGETABLES, CRISPY TOFU, AND TOASTED SESAME SEEDS

Soba Noodles with Vegetables, Crispy Tofu, and Toasted Sesame Seeds image

Categories Ginger Mushroom Soy Vegetable Stir-Fry Vegetarian Pear Noodle Sesame Gourmet

Yield Serves 4

Number Of Ingredients 13

Ingredients

an 8-ounce package soba (buckwheat noodles)*
1 Asian or Bosc pear
3 tablespoons vegetable oil
a 1/2-pound piece firm tofu, rinsed, patted dry, hard edges trimmed, and cut into 1/2-inch cubes
4 carrots, cut into 1 1/2-by 1/4-inch sticks
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced thin
4 scallions, sliced thin (about 1 1/2 cups)
2 tablespoons finely chopped peeled fresh ginger
2 teaspoons sesame oil
1 tablespoon tamari or soy sauce, or to taste
2 tablespoons seasoned rice vinegar
1 tablespoon sesame seeds, toasted lightly
*available at Asian markets and natural foods stores

Steps:

In a 6-quart kettle bring 5 quarts salted water to a boil for noodles.
Peel and cut pear into matchstick pieces.
In a large non-stick skillet heat 1 tablespoon vegetable oil over moderately high heat and brown tofu. Transfer tofu with a slotted spoon to paper towels to drain and season with salt and pepper.
Add carrots to skillet and sauté, stirring, until just tender and golden brown. Transfer carrots with slotted spoon to a bowl. Add to skillet remaining 2 tablespoons vegetable oil, mushrooms, scallions, gingerroot, and pear and cook over moderate heat, stirring constantly, until vegetables are tender. Remove skillet from heat and stir in carrots.
Cook noodles in boiling water until al dente. Drain noodles in a colander and immediately rinse with cold water. In a large bowl toss noodles with 1 teaspoon sesame oil.
Return skillet to moderate heat and add 1/4 cup water, tamari or soy sauce, vinegar, and remaining teaspoon sesame oil. Bring mixture to a simmer and cook, stirring, until hot. Add noddles, tossing to combine and adding more water if necessary, and cook until heated through. Season noodles with salt and pepper and serve warm topped with tofu and sesame seeds.

SOBA-NOODLE BOWL WITH TOFU

Soba-Noodle Bowl with Tofu image

Everyone will adore the combination of cold soba noodles, gingery asparagus, and luscious steamed tofu in this quick and easy dinner that's vegan to boot.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 11

Ingredients

12 ounces soba noodles
3 tablespoons reduced-sodium soy sauce
1/4 cup fresh lime juice (from 2 to 3 limes)
4 teaspoons chili sauce, such as sambal oelek
4 teaspoons light-brown sugar
1 1/2 teaspoons toasted sesame oil
Kosher salt
2 tablespoons julienned fresh ginger (from a peeled 2-inch piece)
1 pound asparagus, trimmed
1 pound silken tofu, drained
Cilantro leaves and toasted sesame seeds, for serving

Steps:

Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt.
Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve.

Tips:

Prepare your vegetables in advance: Cut and wash your vegetables before you start cooking to save time.
Use a large skillet or wok: This will give you plenty of room to cook the vegetables and tofu without overcrowding them.
Don't overcrowd the pan: If you add too many vegetables or tofu to the pan at once, they will not cook evenly.
Cook the vegetables first: This will ensure that they are tender before you add the tofu.
Add the tofu last: This will prevent the tofu from overcooking and becoming tough.
Use a light hand with the sesame oil: A little bit goes a long way!
Serve immediately: This dish is best enjoyed fresh out of the pan.

Conclusion:

This soba noodle dish is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The combination of vegetables, tofu, and soba noodles is a great source of protein, fiber, and vitamins. The crispy tofu adds a nice textural contrast to the soft noodles and vegetables. The toasted sesame seeds add a nutty flavor that really brings the dish together. This dish is sure to please everyone at your table!