Soba Noodle Bowl with Marinated Tofu and Peanut Sauce
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Course
Lunch
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Cuisine
Asian, Vegan, gluten-free
Soba Noodle Bowl with Marinated Tofu and Peanut Sauce
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To make this for lunch, prep the noodles (you can also substitute with cooked brown rice), cabbage, carrots and peas the night before and layer in an airtight/sealable container. In the morning, add the drained marinated tofu, drizzle some peanut sauce on top and be on your way. When you're ready for lunch, just open up, stir, and enjoy!
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Ingredients
For the peanut sauce:
- 3 cloves garlic
- 1 1/2 inch ginger root peeled
- 1 1/2 cups peanut butter natural
- 3/4 cup lemon juice fresh
- 5 tbsp tamari
- 2 tbsp paprika
- 1 cup water
For the marinated tofu:
- 1 firm tofu block
- 1/2 cup coconut vinegar or apple cider vinegar
- 1/4 cup tamari
- 1 tbsp maple syrup
- 1/4 cup water
To assemble the bowl:
- 1 soba noodles boiled, rinsed and drained, serving
- 1 carrot shredded, medium sized
- 1 cabbage handful shredded
- 1/4 cup pea I used sugar snap peas
Instructions
To make the peanut sauce:
- In a food processor, blend all ingredients together until smooth and creamy. The longer you blend it, the smoother it will be. Transfer to a clean container and set aside. (Makes 1 1/2 cups peanut sauce)
To make the marinated tofu:
- Wrap the tofu in kitchen towels or paper towel and press between two flat surfaces (I use cutting boards) and something heavy on top (I use my cast-iron skillet). Let drain for about 30 minutes. Cut, and lay flat in a shallow dish. In another bowl, whisk together coconut vinegar, tamari, maple syrup and water until combined. Pour over tofu and let marinate for at least an hour. You can also store it in a container and let it marinate in the fridge. You can reserve the marinade for up to a week to marinate tempeh or more tofu.
To assemble the bowl:
- Layer the noodles, shredded carrot and cabbage, peas, drained marinated tofu and drizzle 3 tbsp of peanut sauce on top. Mix and enjoy either hot or cold.
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