Speedy Vegan Sweet & Savoury Soba Noodles with Tofu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the noodles Bring a large pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 1 to 2 min., until tender. Drain and rinse. Toss with a drizzle of oil to prevent sticking. Wipe out and reserve the pot.

Step 2

Toast the peanuts In the same pot, heat a drizzle of oil on medium-high. Add the sesame seeds, peanuts, ½ the garlic and S&P. Toast, stirring occasionally, 1 to 2 min., until lightly browned and fragrant. Transfer to a small bowl. Wipe out and reserve the pot.

Step 3

Make the sauce Meanwhile, in a medium bowl, whisk the peanut butter, soy sauce, vinegar, 2 tbsp water (double for 4 portions) and S&P.

Step 4

Sauté the vegetables Thinly slice the scallions crosswise. In the reserved pot, heat a drizzle of oil on medium-high. Add the remaining garlic and ½ the scallions. Sauté, 30 sec. to 1 min., until softened and fragrant. Add the string peas, cabbage and S&P. Sauté, 1 to 2 min., until crisp-tender.

Step 5

Cook the tofu Pat the tofu dry with paper towel; cut into medium cubes. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.

Step 6

Combine the noodles & serve To the pot of vegetables, add the noodles, sauce and S&P; stir well. Divide the noodles between your bowls. Top with the tofu. Garnish with the peanuts and remaining scallions. Bon appétit!