Low in calories, full of flavour and jam-packed with crisp vegetables, Candice Kumai‘s spicy soba noodle dish is the ultimate easy and healthy dinner. It will even work as leftovers the next day (as long as there’s some left).
Keep scrolling for the full recipe!
Spicy Soba Peanut Noodles with Tofu
8 ounces pound buckwheat soba noodles (you can also use rice noodles or your fave pasta)
1 1/2 teaspoons sea salt
1 tablespoon toasted sesame oil
2 blocks of savory organic tofu, cubed
1 1/2 tablespoons freshly grated ginger root
3 garlic cloves, finely minced
Heaping 1/4 cup creamy organic peanut butter or sunflower seed butter
1 tablespoon honey
3 tablespoons reduced-sodium soy sauce
3/4 teaspoon red pepper flakes
1 cup sliced shiitake mushroom caps or 1/2 cup dried shiitake mushrooms soaked in boiling water for 5 minutes, drained, and chopped
1 red bell pepper, seeded, halved, and thinly sliced
1 large zucchini, halved and thinly sliced
3 scallions, trimmed and thinly sliced
- Bring a large pot of water to a boil. Add the soba noodles and cook until al dente, for about 2-4 minutes. Reserve 1/4 cup of the pasta water and then drain the pasta in a colander. Rinse the pasta under cold running water for a minute or 2 to chill the noodles. Give them a few shakes to remove the excess water and set aside.
- Heat the oil in a large, deep nonstick skillet or wok over medium heat. Add the tofu and cook, stirring often, until golden-brown on all sides and cooked through, about 8 minutes. Transfer the tofu to a plate and set aside.
- Add the ginger and garlic to the pan and cook until fragrant, stirring often, for about 1 minute. Stir in the peanut butter, honey, soy sauce, pepper flakes, and reserved cooking water and cook until it becomes creamy, about 2 minutes. Add the mushrooms, peppers, and zucchini. Cook, stirring often, until the vegetables are tender, 2 to 3 minutes. Stir in cooked tofu and the drained noodles. Serve sprinkled with the scallions.