This recipe was a do it yourselfer after trying to learn a few new ones – that never ended up working out. I have slowly begun to leave the realm of food creativity fear when following a recipe – some recipes aren’t for everyone. I’m ok with that.
Soba has a *bit* of an acquired taste, so if you’re not sure you like it you could substitute with any long noodle of your choice, that is of course if it’s healthy, right?
Enjoy this one. It’s great served hot or cold I find.
- 1 cucumber
- 2 carrots
- 2 green onions
- 1 block firm tofu
- 1 tbsp sesame seeds
- 3 tbsp maple syrup
- 2 tbsp rice vinegar
- 2 tbsp grated ginger
- 2 tsp sesame oil
- 1 bag soba noodles
- 1 tsp coconut oil
- 4 garlic cloves, minced
- 2 bunches spinach
- 2 tsp tamari/nama shoyu
Start with a marinade of syrup, rice vinegar, ginger and sesame oil. Coat
thickly sliced tofu in this mixture and set aside.
Put a large pot of water on the stove to boil.
- Slice cucumber and carrot into thin sticks with a sharp knife or a mandolin. Thinly slice green onions diagonally. Set aside.
- Toast sesame seeds until lightly golden in a small frying pan set over medium. Set aside.
- Add marinated tofu to pan and grill until browned on all sides – you can also opt to eat this cold.
- Heat coconut oil in a large frying pan on medium. Add garlic & stir for one minute. Add spinach in small handfuls until it is all wilted. Ensure you stir often to avoid sticking. Add tamari/nama shoyu and cook for another minute or two. Set on low/warm.
- While you are working with the spinach add soba noodles in a large pot of boiling water. Cook until tender, about 3 to 4 min.
- Rinse with cold running water to cool and remove starch.
- First add noodles to bowl, then top with tofu, onion & veggies. Sprinkle all with toasted sesame seeds.
- Serves 4.