Soba Noodles with Tofu, Avocado, and Snow Peas

Name: Soba Noodles with Tofu, Avocado, and Snow Peas
Yield: serves 4
Ingredients: 1 2-inch piece fresh ginger, peeled and sliced into very thin strips; 1 serrano or jalapeño pepper, seeded and sliced into very thin strips; 1/4 cup sugar; 3 tablespoons fresh lime juice (about 3 limes); 2 tablespoons low-sodium soy sauce; 1 package (14 ounces) extra-firm tofu, cut into 3/4-inch cubes and patted dry; 1 package (about 8 ounces) soba noodles; 4 ounces snow peas, thinly sliced; 1 teaspoon vegetable oil; 1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips; 10 to 12 chives, cut into 1-inch pieces; 1 ripe avocado, pitted, peeled, and sliced; 2 tablespoons sesame seeds

January 26, 2012

Recipe information

Yield
serves 4

Ingredients

1 2-inch piece fresh ginger, peeled and sliced into very thin strips

1 serrano or jalapeño pepper, seeded and sliced into very thin strips

1/4 cup sugar

3 tablespoons fresh lime juice (about 3 limes)

2 tablespoons low-sodium soy sauce

1 package (14 ounces) extra-firm tofu, cut into 3/4-inch cubes and patted dry

1 package (about 8 ounces) soba noodles

4 ounces snow peas, thinly sliced

1 teaspoon vegetable oil

1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips

10 to 12 chives, cut into 1-inch pieces

1 ripe avocado, pitted, peeled, and sliced

2 tablespoons sesame seeds

Preparation

Step 1
In a small saucepan, bring the ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer the ginger and chile to a bowl; set aside. Reserve syrup.
Step 2
Make the dressing: In a shallow bowl, whisk together the lime juice, soy sauce, and 2 teaspoons reserved syrup. Add the tofu; toss to coat. Set aside.
Step 3
In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add the peas; drizzle with the oil and 1 tablespoon dressing. Toss to coat; let cool.
Step 4
To serve, add the cucumber, chives, tofu, and dressing to the bowl; toss to combine. Divide among plates; top with the avocado and reserved ginger and chile. Sprinkle with sesame seeds.
Fit to eat recipe
Step 5
(Per serving)
Step 6
Calories: 547
Step 7
Fat: 20g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrate: 75g
Step 10
Sodium: 822mg
Step 11
Protein: 28g
Step 12
Fiber: 7g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSoba Noodle Noodle Pasta & Noodles Tofu Avocado Vegetable Ginger Herbs & Spices Pea Bean and Legume Main Dinner Vegan Vegetarian Dairy Free Easy Weeknight Meals Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Fit to eat recipe

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes