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Tofu Soba Noodle Bowl
Drain and dry your tofu between paper towels for about 10-15 minutes. Cook soba noodles according to package instructions in the mean time. Chop garlic and julienne bell peppers in the mean time. Cut tofu into cubes. In a heated pan, add in oil. Add your cubed tofu and start to stir till it starts turning slightly golden brown. Add garlic. Stir in garlic and then add lime over the tofu and then th. . .
Prep Time: 00:15
Cook Time: 00:20
3 cups , soba noodle, cooked (buckwheat noodle)
500 grams extra firm tofu, cubes
2 cups frozen veg-green peas/corn or carrot
1 bell pepper, julienned
2 - 3 tbsp soy sauce
1/2 - 1 lime (juice)
1 1/2 - 2 small cloves garlic, finely chopped
salt to taste
2 tbsp sesame oil or olive oil
red chilli flakes ( as desired)
thai sweet chilli sauce (optional)
1Drain and dry your tofu between paper towels for about 10-15 minutes.
2Cook soba noodles according to package instructions in the mean time.
3Chop garlic and julienne bell peppers in the mean time.
4Cut tofu into cubes.
5In a heated pan, add in oil.
6Add your cubed tofu and start to stir till it starts turning slightly golden brown. Add garlic.
7Stir in garlic and then add lime over the tofu and then throw in bell peppers and stir till it starts to soften a little.
8Add in 2 tbsp soy sauce (add more if needed) and stir for a minute. Then add frozen veg and cook for around 2-3 minutes on low heat.
9Set aside in a bowl or plate. Add noodles to the side. Top noodles with chili flakes.
10Add sweet Thai chilli sauce on the side (optional).
11Enjoy the goodness!
You can use mushrooms instead of the green peas or bell peppers. You could also use edamame.
Can substitute chicken/shrimp for tofu but tastes best with tofu.
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