November's Community Member
November 7, 2013
Introducing Perkville
December 30, 2013

Recipe for December

Soba Noodle, Tofu, and Vegetable Stir-fry

Sweet Potato Wedges Ingredients:

  • 8 ounces soba noodles (preferably 100% buckwheat)
  • 2 tablespoons grapeseed oil
  • 14 ounces (1 package) extra-firm tofu, drained, patted dry, and cut into ½ inch cubes
  • coarse salt
  • 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
  • 1 head (1½ pounds) broccoli, broken into small florets
  • 1 head (1 pound) bok chou, trimmed and thinly sliced crosswise
  • 4 garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes
  • 3 tablespoons almond buter
  • 2 tablespoons water
  • 3 tablespoons rice vinegar (unseasoned)
  • 2 tablespoons low-sodium tamari soy sauce


  1. Bring a large pot of water to a boil. Cook soba noodles until tender according to package directions. Drain, and rinse with cold water; drain again.
  2. Heat 1 tablespoon oil in a large skillet over medium-high; add tofu and 1 teaspoon salt. Cook, tossing occasionally until holder, 12 to 15 minutes.Transfer to a plate.
  3. Heat remaining 1 tablespoon oil in same skillet over medium-high. Add bell peppers, broccoli, bok choy, garlic, red pepper flakes and 1 teaspoon salt. Cover (pan will be very full), and cook, tossing occasionally, until vegetables are crisp tender, 8 to 10 minutes.
  4. Meanwhile, make sauce: In a small bowl, whisk together almond butter and the water, then whisk in vinegar and soy sauce.
  5. Add reserved noodles, tofu and sauce to pan with vegetables. Cook, tossing, until noodles are heated through, 2 to 3 minutes. Serve immediately.
Serves 4. Per Serving: 511 calories; 1.53 g saturated fat; 12.5 g unsaturated fat; 0 mg cholesterol; 67 g carbohydrates; 26.7 g protein; 670 mg sodium; 7.6 g fiber

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