It’s Meatless Monday everyone. Yep that’s right.. well I know you probably don’t care but I sure do. So here is what I am making tonight for this lovely Monday.
Asian Marinated Tofu with Soba Noodles
sesame oil= 3 TBS.
Soy Sauce= 1/4 cup
Balsamic or rice wine vinegar= 5 tsp.
sugar= 1 1/2 TBS
Red pepper flakes= 1/2 tsp.
scallions, chopped= 2 Tbsp.
Cilantro= 1 1/2 Tbsp.
1-2 packs of firm Tofu
For The Noodles
Soba noodles= 12 oz.
Cucumber, peeled, diced 1/4 cubes =1
Red Bell pepper, thinly sliced = 1
Green onions, thinly sliced= 1 bunch
Carrots, peeled, shredded = 3-4
sesame oil= 5 Tbsp.
Rice wine vinegar = 6 Tbsp.
For the Marinade-
1. In a mixing bowl add all the ingredients together and stir.
Slice the tofu into fingers or patties.
Place the tofu gently in a gallon zip log bag.
Pour the marinade in the bag and let it sit refrigerated for up to 6-8 hours before cooking.
Cooking the Tofu:
Heat a nonstick skillet with a little canola oil on medium-high.
Place the tofu in the skillet and let it cook on both sides until golden and crisp for about 10-12 minutes.
Cook noodles in boiling water until al dente, about 6 minutes.
Rinse thoroughly under cold water and drain well.
In a bowl, add the noodles, cucumber, red bell pepper, green onions, carrots, sesame oil, and rice wine vinegar. Toss and serve.