Posted by Amy Ostroff on Tuesday, November 22, 2011
I was inspired by Fran Costigan, who mentioned soba noodles the other day on her Facebook... I threw this together for me and Charlie and we both really liked it.
1 lb of firm tofu, drained 2 cups of frozen mixed vegetables 3 cups of fresh baby greens for cooking (or use baby spinach) 1 box of soba noodles 3 Tbs peanut butter (I used Trader Joe's with flaxseeds) 1 cube of Dorot garlic or one clove minced Vegetable broth Bragg's liquid aminos Ginger powder Hot pepper flakes
Cook the soba noodles and set aside.
Cube the tofu and saute in a couple tablespoons of vegetable broth until it starts to brown. Add more broth if needed. Set aside.
In a non-stick pan, saute the frozen vegetables for a few minutes in broth, then add the greens. Move the veggies so half of the pan is clear and add about 1/2 cup of vegetable broth. Into the broth drop in the garlic cube or minced garlic, a couple squirts of Braggs, a couple shakes of ginger and the peanut butter. Tilt the pan so that the broth and additions stay together and use a spatula or other utensil to combine all the elements until they become saucy. Add more broth if needed. Return the tofu and soba noodles to the pan and toss gently on low heat. Add hot pepper flakes if desired. Thanks, Fran!