Marinated Ginger Tofu and Soba Noodles

[Guest guest]

Marinated Ginger Tofu and Soba Noodles

 

 

4 Servings—Dairy-free

 

It’s fine to substitute other vegetables for the ones

suggested here, but try to choose those with a similar

amount of crunch.

 

Juice from 1 orange ( 1/3 cup)

2 cups water

2/3 cup soy sauce

1 Tbs. fresh lemon or lime juice

2 Tbs. minced fresh ginger

1 lb. firm tofu, drained and cubed

2 Tbs. Asian sesame oil

1 medium onion, coarsely chopped (1 cup)

1/2 large red bell pepper, coarsely chopped ( 3/4 cup)

 

2 cloves garlic, minced

3 medium stalks bok choy, sliced

2 medium stalks celery, thinly sliced (1 cup)

1 medium zucchini, quartered lengthwise and sliced

4 oz. soba noodles

1/2 cup chopped fresh cilantro (optional)

Preheat oven to 350°F. In large bowl, mix orange

juice, water, soy sauce, lemon juice and 1 tablespoon

of ginger. Add tofu and stir gently to blend. Set

aside to marinate while you cook vegetables.

 

In large Dutch oven, heat 1 tablespoon of sesame oil

over medium heat. Add onion, bell pepper, garlic and

remaining ginger and cook, stirring often, until onion

is golden, about 7 minutes. Stir in bok choy, celery

and zucchini and mix well. Stir in tofu with marinade.

 

 

Bake until tofu is lightly browned and sauce is

bubbly, 40 to 50 minutes.

 

Meanwhile, cook soba noodles in large pot of lightly

salted boiling water according to package directions.

Drain, return to saucepan and toss with remaining 1

tablespoon of sesame oil.

 

Serve noodles with tofu and vegetables spooned over

top. Sprinkle with cilantro if desired and serve hot.

 

PER serving: 217 CAL; 13 G PROT; 11 G TOTAL FAT (1

SAT. FAT); 21 G CARB.; 0 MG CHOL; 140 MG SOD.; 3 G

FIBER

 

 

 

 

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