Tofu Soba Noodles

• Vegan

• Produce

  • 2 cups Cabbage
  • 1 clove Garlic
  • 1 tsp Ginger
  • 2 Green onions
  • 1 Peanuts

• Refrigerated

  • 1 (14-ounce package Tofu, firm

• Condiments

  • 2 tbsp Soy sauce
  • 1 Sriracha

• Pasta & Grains

  • 1 lb Soba

• Baking & Spices

  • 2 tsp Brown sugar
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 1/4 cup Rice vinegar
  • 1 tbsp Sesame oil
  • 1 tbsp Vegetable oil

Found on damndelicious.net

Description

Ingredients

• 1 pound soba
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons brown sugar
• 1 teaspoon sesame seeds
• 1 tablespoon vegetable oil
• 1 (14-ounce) package firm tofu, cubed
• 2 cups shredded cabbage
• 1 clove garlic, pressed
• 1 teaspoon freshly grated ginger
• 2 green onions, thinly sliced
• Crushed peanuts, for serving
• Sriracha, for serving

Directions

• In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain; set aside. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, brown sugar and sesame seeds; set aside. Heat vegetable oil in a large skillet over medium high heat. Add tofu and cook until golden brown, about 3-4 minutes; set aside. Add cabbage, garlic and ginger to the skillet and cook, stirring frequently, until tender, about 1-2 minutes. In a large bowl, combine noodles, rice wine vinegar mixture, tofu, cabbage and green onions. Serve immediately, garnished with peanuts and Sriracha, if desired.