Leave this setup in place for at least 30 minutes, up to 2 hours. Sauté the broccoli and garlic (use the same pan as the tofu). If you don’t eat peanuts, those can be swapped out with other nuts. That sauce is everything! The zesty sauce clings to the noodles and tofu, and it soaks into the broccoli. These spicy noodles with tofu and broccoli are total comfort food for me. I own a tofu press, but you don’t need a specialty tool. When we order Chinese food, I often order tofu dishes instead of the meat versions so I don’t feel stuffed at the end of the meal (try my General Tso’s Tofu to see what I mean!). This should take around 7-10 minutes. heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat Run broccoli under cold water to stop further cooking. Bring large pan of water to the boil and blanch the broccoli for 3 minutes, spoon out the broccoli but retain the hot water for the noodles. The information shown is Edamam’s estimate based on available ingredients and preparation. I usually slice the block in half lengthwise and then cut each half into 3×4 pieces. Notify me via e-mail if anyone answers my comment. Drain and transfer to a large serving bowl. Subscribe now for full access. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked as a line cook, pastry chef, and cooking instructor. Stir-fry 1 to 2 minutes. Combine garlic, ginger, and pepper flakes or minced chile in another bowl. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Once the tofu has finished cooking, transfer to the bowl with the noodles. Cashews would work well. Taste and adjust ingredients if desired (this sauce is very amenable to tweaking; try adding a bit more sambal or Sriracha for heat, or more tahini for creaminess). Sign up for my FREE 6-day email course: Culinary School Tricks for Home Cooks! Love making this for weeknight dinners! Serve immediately. As an Amazon Associate, I earn a small percentage from qualifying purchases. Add remaining oil and garlic, ginger and chile. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve. Simply wrap the tofu in a few layers of paper towels, place it between two plates, and place something on the top plate to weigh it down, like some canned beans or a couple books. For best texture and flavor results, you’ll want to remove as much excess water as possible. Please read my full post for additional recipe notes, tips, and serving suggestions! In a small bowl, whisk together the soy sauce, tahini, sambal, rice wine vinegar, and Sriracha until smooth. Stir Fried Soba Noodles With Shiitakes And Baby Broccoli. They will clump but when you add them to the pan with the broth they will fall apart. You can also see my full archive of tofu recipes here! Lower the heat to medium-low and add the broccoli. Want to take your cooking skills to the next level? You can easily substitute steak or chicken. I use 6 ounces of noodles to make this recipe, but the ratio of noodles to tofu and broccoli might be a bit light for some, which is why I've included a range of 6-8 ounces. Toss the sauce, scallions, and peanuts in the bowl with the other ingredients, stirring until everything is evenly combined. It’s addicting. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked as a line cook, pastry chef, and cooking instructor. Featured in: Cut … I mention this in the recipe itself, but the sauce is very adaptable. Add the noodles, tofu and the stock mixture. To do this, I recommend mixing the exact amounts listed, then adjusting the ingredients to taste. The soba noodles can be cooked up to a day ahead and kept in the refrigerator. For all general questions, please leave a comment here :). Pan fry the tofu until golden brown and crispy on as many sides as you have patience for (aim for 2 sides minimum). After pressing the tofu for 30 minutes (up to 2 hours), discard the paper towels and slice the tofu into 1 1/2-inch cubes (approximately). Stir until sugar and salt dissolve. Required fields are marked *. Your email address will not be published. I love how it’s not only an affordable source of protein, but it does such a great job soaking up the flavor of sauces. Place all ingredients within reach of your wok. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes. 1/4 cup finely chopped cilantro stems, plus 1/4 cup chopped cilantro leaves, for garnish The stir-fry is a last-minute dish but the ingredients can be prepped hours ahead and refrigerated, and the leftovers are delicious; they will keep for about 3 days in the refrigerator. Dab the tofu with a kitchen towel or paper towel to get rid of any extra moisture. Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. No problem! Remove the tofu from its packaging and wrap in paper towels. Combine everything in one bowl and serve. Add the garlic and cook for another minute. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, … She’s written a weekly column for The Washington Post Food section, and her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster. It should not be considered a substitute for a professional nutritionist’s advice. Once boiling, add in the broccoli noodles and cook for 2-3 minutes or until broccoli noodles are al dente. Being a large pot of salted water to a rolling boil, then cook the noodles according to package instructions. These spicy noodles with tofu and broccoli are a flavorful, healthy dinner with an addicting sauce that comes together in no time. Read More…. It’s also less heavy. This is a great recipe! The flavor is amazing! Drain and toss with 2 teaspoons sesame oil. If you love this recipe, be sure to check out my General Tso’s Tofu, Crispy Baked Tofu with Broccoli, and Sweet and Spicy Asian Tofu. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally – it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. Love how simple this was to cook up! Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. I’ll try to respond to urgent questions as quickly as possible!

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