Quick Soba Noodle Veggie Stir Fry with Miso Gravy

• Vegan

• Produce

  • 1 head Broccoli
  • 1 tbsp Chives or scallions, fresh
  • 2 clove Garlic
  • 2 tsp Ginger, fresh
  • 1 Japanese eggplant
  • 1 Onion

• Refrigerated

  • 1 (12- to 14-ounce package Tofu, extra firm

• Condiments

  • 1 tsp Maple syrup
  • 2 tbsp Tamari
  • 2 tbsp White miso

• Pasta & Grains

  • 6 oz Buckwheat soba noodles or whole grain spaghetti

• Baking & Spices

  • 2 tbsp Arrowroot flour
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 1 tbsp Lemon juice or unseasoned rice vinegar
  • 2 tsp Sesame oil, toasted

• Liquids

  • 1 1/3 cups Water

Found on yummybeet.com

Description

Ingredients

• 1⅓ cups water
• 2 tablespoons arrowroot flour
• 2 tablespoons white miso
• 2 tablespoons tamari
• 1 tablespoon coconut oil
• 1 tablespoon lemon juice or unseasoned rice vinegar
• 2 teaspoons minced fresh ginger (I used 1 teaspoon dried ground ginger instead)
• 2 teaspoons toasted sesame oil
• 1 clove garlic, minced
• 1 teaspoon maple syrup
• 1 tablespoon coconut oil
• 1 japanese eggplant, cut into 1-inch pieces
• 1 onion, sliced into thin half moons
• 1 clove garlic, minced
• 1 (12- to 14-ounce) package extra-firm tofu, cut into cubes (use chicken breasts, beef, pork or cashews instead, stir-frying the poultry or meat until fully cooked through)
• 6 ounces buckwheat soba noodles or whole grain spaghetti of choice
• 1 head broccoli, cut into small florets, tender stems cut into rounds
• 1 tablespoon sesame seeds, to garnish
• 1 tablespoon diced fresh chives or scallions (green onions), to garnish

Directions

• For the Miso Gravy: In a medium saucepan, whisk ⅓ cup water and arrowroot. Add remaining gravy ingredients and remaining 1 cup water; whisk until combined. Heat over medium-high, whisking constantly until boiling. Reduce to medium, continuing to whisk while it boils for 1 minute. Measure out ¾ cup. Reserve remaining portion for another use; refrigerate airtight for up to 1 week or freeze for up to 2 months.
• For the Stir-Fry: Bring a large pot of water to a boil. Cook noodles according to package directions, adding broccoli in last 2 minutes of cooking time. Drain and rinse with cold water. Set aside.
• In a large wok or large high-sided skillet, heat coconut oil over moderately high heat. Add eggplant, onion and garlic (and chicken, beef or pork if using). Stir fry until vegetables are tender and caramelized, about 8 minutes. Add tofu and stir fry until tofu begins to brown, about 2 minutes.
• Add ¾ cup reserved prepared Miso Gravy (from above), cooked noodles and broccoli. Gently everything together until heated through, about 2 minutes. Serve warm with a sprinkle of sesame seeds and diced chives or scallion.