Directions
- 1Cook soba noodles according to package instructions, rinse, and set aside.
- 2Cut tofu into cubes and fry in olive oil for 3-5 minutes until golden brown. Set aside.
- 3Chop vegetables (mushrooms, broccoli, red cabbage, carrots) into bite-sized pieces.
- 4Stir-fry vegetables for 3-5 minutes over medium heat, adding edamame during the last minute. Set aside.
- 5In a blender, combine peanut butter, gochujang, soy sauce, ginger, garlic powder, lime juice, rice vinegar, maple syrup, and hot water. Blend until smooth. Adjust water and seasonings to taste.
- 6Combine cooked noodles, tofu, and vegetables in a bowl. Pour sauce over the mixture and toss to coat.
- 7Garnish with cilantro and chopped roasted peanuts and serve.
Ingredients
- 400 g soba noodles
- 2 Tbsp olive oil
- 800 g firm tofu
- 1 cup shiitake mushrooms
- 0.5 head broccoli
- 0.25 medium red cabbage
- 2 carrots
- 1 cup frozen edamame
- 1 cup peanut butter
- 2 Tbsp gochujang
- 3 Tbsp soy sauce
- 1 inch fresh ginger
- 1 tsp garlic powder
- 2 Tbsp lime juice
- 1 Tbsp rice wine vinegar
- 1 Tbsp maple syrup
- 0.33 cup hot water
- 1 cilantro
- 1 roasted peanuts
Equipment
knifecutting boardblenderfrying pan
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