Inspired by a recipe I found on for love and lemons (read it! Great blog), I took to the sautee pan and made this variation on miso soba noodles.
Vegan if omit the honey
a few tablespoons of olive oil or vegetable oil
1 14 oz. package extra firm tofu,drained, chopped into cubes
1 sliced pepper of any color
1.5 cup of sliced mushrooms (any kind, I had shiitake)
1 package soba (buckwheat) noodles, approx 10 oz.
a few handfuls of greens, I used red kale and broccolini
2 tablespoons miso paste
1.5 tablespoons honey
1.5 tablespoons mirin (or sake, or rice vinegar)
1 teaspoon minced garlic
1 teaspoon minced ginger
2/3 cup prepared or boxed vegetable broth (low sodium)
Will need for garnish:
pinch of red pepper flakes (optional)
Whisk together all sauce ingredients, set aside.
Cook the tofu – Heat oil in a large skillet (or a wok if you have one) – get your pan hot and add the tofu. Leave it for 30 seconds or a minute, then toss it around, stir frying for a few more minutes until it is nice and golden. Remove the tofu from the pan and set aside.
Cook noodles according to package directions (approx 5-6 mins), or until al dente. Set aside.
Cook the peppers and mushrooms – Using the same pan as the tofu (wipe out any burnt parts), add some more oil, heat the pan up again and add in the mushrooms and peppers. Add just a little splash of the sauce (you’ll add the rest at the end). Stir fry until browned and until the mushrooms are soft. The time will vary depending on the heat of your stove, I cooked mine for a total of about 8 minutes.
Turn the heat to low and add noodles to the pan and drizzle in more of the sauce. You might not use all of it (and it’s on the sweet side), so start with about half, adding more later as you taste. Add the tofu back into the pan, a few handfuls of greens, and toss everything together. Taste and add more of the sauce, or pepper if you wish.
Remove from heat and serve, finishing with a drizzle of sesame oil and a sprinkle of sesame seeds/red pepper flakes if you like.
I threw in a bit of tamari on top to cut the sweetness of the miso sauce and omitted sesame as I wasn’t feeling it today.
Will keep well to be eaten cold the next day!
See more details of my weekly meal prep on instagram.