Soba Noodles With Tofu, Avocado and Snow Peas

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“I think this is from Martha Stuart Living magazine but have no idea what issue. Tasty and pretty easy to make. Note if you are new to eating tofu- the tofu is marinated but raw.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 inches fresh ginger, peeled and sliced into very thin strips
  • 1 serrano peppers or 1 jalapino chile, seeded and sliced into very thin strips
  • 14 cup sugar
  • 3 tablespoons freshly squeezed lime juice (about 3 limes)
  • 2 tablespoons low sodium soy sauce
  • 1 (14 ounce) package extra firm tofu, cut into 3/4 inch cubes and patted dry
  • 1 (8 ounce) package soba noodles
  • 4 ounces snow peas, thinly sliced
  • 1 teaspoon vegetable oil
  • 1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips
  • 14 bunch chives, cut into 1 inch pieces
  • 1 ripe avocado, pitted, peeled and sliced
  • 2 tablespoons sesame seeds

Directions

  1. In a small saucepan, bring ginger, chile, sugar and 1/2 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft- about 5 minutes.
  2. Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.
  3. Make dressing: in a shalow bowl, whisk together lime juice, soy sauce, and a tsp of reserved syrup. Add tofu, and toss to coat. Set aside.
  4. In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 Tbsp dressing. Toss to coat and let cool.
  5. To serve, add cucumber and chives to bowl along with tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.

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