Amanda's Kitchen Recipe Archive

Spicy Tofu and Soba Noodles

Vegan
Preparation:  30 minutes
Serves 4

 
• 1 T tamari or light soy sauce
• 1 tsp five-spice powder
• 1 - 2T ginger, minced or grated
• 1 lb firm tofu, cut into 1/2-inch cubes
• 1-2 large  garlic cloves, minced
• 1/2 c.  fresh orange juice
• 1 T rice or wine vinegar
• 2  tsp honey mustard (optional)
• cayenne or hot sauce to taste
• 12 oz soba noodles
• 4 oz spinach or a head of broccoli, chopped (optional)
• 1 T  olive oil
• 1 tsp  roasted sesame oil -- (optional)
• 6 green onions, thinly sliced

 
1. In a small bowl, whisk together soy sauce, five-spice powder, and ginger.
2. Pour the sauce over tofu and let marinade until you're ready to use it (up to 3 days).
3. Bring a pot of water to the boil and start to cook the pasta.
4. Meanwhile, in a medium saucepan, combine garlic, orange juice, vinegar, mustard, and cayenne.
5. Add marinated tofu, and simmer 2 to 3 minutes.
6. Add the spinach or broccoli to the boiling pasta,
7. Boil 1 minute.
8. Drain the pasta and veggies.
9. Toss with the olive oil and sesame oil.
10. Spoon the tofu mixture on top and garnish with the green onion slices.

 

 

Fettucine, linguini and regular spaghetti work great in this too.

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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: May 25, 2000

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