Tofu, Sobe, and Veggie Stir-Fry

 Week 35 Featured Ingredient: Soba Noodles

I still had some tofu left, so I decided to try another recipe.  This one was really delicious.  Marinating the tofu gave it great flavor.  The sobe noodles, which are a Japanese buckwheat noodle, were really tasty.  I liked them a lot.  I used a lot of vegetables in my recipe to keep it healthy. 

Anne's Tofu, Sobe, and Vegetable Stir Fry
Serves 4

Ingredients:
1 package (14 oz) firm or extra-firm tofu
1/4 cup sake (rice wine)
3 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil, divided
3 tablespoons toasted sesame seeds
8 oz soba noodles
2 cloves garlic, minced
1/2 tablespoon minced fresh ginger
1/2 cup sliced scallions
1 red bell pepper, seeded and cut into small strips
2 cups snap peas
2 cups chopped fresh broccoli
2 cups chopped bok choy

Directions:
Cut tofu into 1/2" cubes.  Combine sake, soy sauce, and 1 teaspoon sesame oil in a shallow dish just large enough to hold tofu in a single layer.  Add tofu.  Cover and marinate in the refrigerator for at least 30 minutes, turning once.

Cook noodles in a large pot of boiling water until tender, about 5 minutes.  Drain and rinse.  Place in a large bowl.

Put sesame seeds on a plate.  Remove tofu from marinade and toss cubes in the sesame seeds until coated.  Pour the remaining tofu marinade onto the noodles.   Heat 1 teaspoon sesame oil in a large skillet or wok over medium heat.  Cook tofu until golden, about 3-4 minutes, turning once; add to noodles.

Heat remaining sesame oil in the skillet and add the garlic, ginger, and vegetables.  Cover and cook, stirring occasionally, until the veggies are crisp-tender, about 5-8 minutes.  Add to the noodles and toss to combine.   Serve immediately.