Nutty tasting and fast cooking, Japanese-style soba noodles are made with buckwheat flour, a whole grain that forks over a range of vital minerals including blood pressure-lowering magnesium.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>3/4 lb soba noodles</li>
<li>2 blocks extra-firm tofu</li>
<li>1/2 cup vegetable broth</li>
<li>2 tbsp rice vinegar</li>
<li>2 tbsp soy sauce</li>
<li>1 tbsp tomato paste</li>
<li>1 tbsp brown sugar or coconut sugar</li>
<li>1 tbsp corn starch</li>
<li>1 tbsp peanut or canola oil</li>
<li>4 cups broccoli florets</li>
<li>1 large red bell pepper, sliced</li>
<li>3 scallions, sliced</li>
<li>2 garlic cloves, sliced</li>
<li>1 finely chopped ginger</li>
<li>1 cup pineapple chunks</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a pot of salted boiling water, prepare soba noodles according to package directions. Drain noodles in a colander, and rinse well.</li>
<li>Line a cutting board with a couple of paper towels. Top with tofu and a couple more paper towels, and another cutting board or plate. Press gently to extract excess liquid. Slice tofu into cubes.</li>
<li>In a bowl, whisk together broth, rice vinegar, soy sauce, tomato paste, brown sugar, and corn starch.</li>
<li>Heat a wok or large skillet over medium-high heat. Add oil, and swirl to coat pan. Add tofu and stir-fry until browned, about 4 minutes. Remove tofu from pan; set aside. Add broccoli to pan, and stir-fry 2 minutes. Add red pepper, scallions, garlic, and ginger, and stir-fry until peppers are slightly tender, about 1 minute. Add tofu, pineapple, and broth mixture, and heat until liquid has thickened, about 1 minute. Serve over soba noodles.</li>
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