Spicy Soba Noodles with Creamy Tangy Tahini Dressing
Soba noodles, browned tofu and savory scallions are lightly dressed in creamy tahini in this romantic vegetarian dinner for two.
From: Andrea Beaman
Show: Fed Up!
Ingredients
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1 eight-ounce package soba noodles
2 cups water
8-12 ounces extra firm tofu, diced into 1-inch cubes, dusted in seasoned flour
2-3 tablespoons coconut oil (or other high-heat oil)
3 tablespoons tahini (ground sesame seeds)
2 tablespoons maple syrup
2 tablespoons shoyu (naturally fermented soy sauce)
2 dashes cayenne pepper
1 1/2 - 2 inches ginger, peeled and chopped
1 garlic clove, peeled and diced
1/2 cup water
2 scallions, minced
Preparation
Level: Intermediate
Servings: 4
Cook Time: 10 min
Ready In: 10 min
Cook soba noodles according to directions on package.
In a separate pot, sauté tofu 2-3 minutes on each side or until lightly browned.
In a food processor or blender, combine tahini, maple syrup, shoyu, cayenne pepper, ginger and garlic. Purée until smooth and creamy. Slowly add water to the food processor and purée again until you reach desired consistency.
Toss together tahini sauce, soba noodles, tofu and scallions.
In a separate pot, sauté tofu 2-3 minutes on each side or until lightly browned.
In a food processor or blender, combine tahini, maple syrup, shoyu, cayenne pepper, ginger and garlic. Purée until smooth and creamy. Slowly add water to the food processor and purée again until you reach desired consistency.
Toss together tahini sauce, soba noodles, tofu and scallions.
