Creamy Soba Tofu Noodles

Informations supplémentaires

30 min. | 629 kcal | easy | Family, Vegetarian, Even better the next day | Printable version

1. Setup Bring a pot of water to a boil. Cut the tofu into small cubes. Thinly slice the cucumber and the radish into half moons. Thinly slice the bok choy. Zest the lemon. Peel and chop the ginger. Chop the cilantro. Drain and rinse the corn.

2. Cook the tofu Warm up a generous drizzle of oil in a pan over medium-high heat. Once the oil is hot, add the tofu cubes and cook for 4-6 minutes or until browned. Add salt and pepper.

3. Cook the noodles Cook the noodles in the pot of boiling water for 2-4 minutes or until tender. Drain.

4. Add the vegetables Add the corn and the bok choy to the pan with the tofu. Cook 2-3 minutes. Adjust salt and pepper, to taste.

5. Make the sauce In a bowl, vigorously whisk the peanut butter with the ginger, the soy sauce, the lemon zest, the juice of half a lemon, 1 ^2P | 2 ^3P tbsp. of sugar, 1 tbsp. of rice or cider vinegar and 1/4 ^2P | 1/3 ^3P cup of water until the sauce is smooth.

6. Plate your dish Mix the noodles with the tofu, the raw vegetables, the sauce and the cilantro. Adjust the salt and pepper, to taste. Serve and add lemon juice, if desired. Bon appétit!

300gTofu

180gSoba Noodles

1unitLebanese Cucumber(s)

1unitRadishes

160mlCorn Kernels

1unitGinger

0.5unitCilantro

10mlSoy Sauce

2unitBok Choy Bonsai

2unitPeanut Butter

0.5unitLemon

What you need Pan, Pot, Strainer, Tongs, Bowl, Whisk.

629 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 113g

38%

fat 10g

15%

cholesterol 0mg

fiber 13g

52%

protein 41g

saturated 2g

10%

sodium 1552mg

65%

sugar 21g

trans 0g