![]() ![]() Cook for about 9 minutes, or until mushrooms are evenly browned and tender. Throw in your sliced mushrooms and season with salt and pepper. Heat a pot over medium/high heat and add 1/2 tablespoon of your cooking oil. Divide your noodles into portions and plate them.Ĭook your mushrooms. If you skip these last steps, you will end up with a large, gooey pile of noodles for your dinner. ![]() Continue this until you’re pretty sure that you’ve gotten most of the starch off of the noodles and they are not sticking together very much. When cooking is done, drain into a colander and immediately begin to run cold water over the noodles while massaging them through your fingers and the cold water. Cook according to the time on your package (mine cooked for 5 minutes). Reduce the heat to medium/low so that the water is just at a simmer. To make the soba noodles, bring a pot of water (no salt!) to a boil and place the noodles into the water, giving a quick stir to make sure all of the noodles are covered. When you put in the corn starch, make sure to lightly sprinkle it over the top instead of just throwing it in as a clump - otherwise, it’ll stay a clump in your bowl. Mix all sauce ingredients together in a bowl and set aside. Your favorite high-temperature oil (I used coconut).soba noodles (The traditional Japanese version of soba noodles is made with buckwheat flour and is naturally gluten-free, but check yours if you’re gluten free!) 1 bunch of broccoli (about 2 medium-sized heads), chopped.of your favorite mushrooms (I used cremini), sliced with stems removed 1 block of extra firm gluten free tofu (about 1 lb.), pressed gently into paper towels to remove extra water and cut into slices.2 tablespoons rice vinegar (or apple cider vinegar).2 tablespoons fresh lemon juice (about 1/2 lemon).That’s definitely worth the extra cooking time to me! It’s also VERY flavorful (tofu is basically a sponge that soaks up whatever flavor you cook it in) and quite cost effective, as well - as usual, my pantry contained many of the ingredients for this sauce already, so it ended up costing me about $4.00 per serving for this amazing meal. So I tailored it for someone like me who’d need a little extra help with the unfamiliar parts. This recipe is high on detail during the instructions phase, as it uses a lot of ingredients that I wasn’t very used to cooking with. And, as usual, I just kind of threw my own random tastes and ideas in there, as well. I also had some inspiration from a meal I had at Canteen in Toronto, where I had my first taste of soba noodles. First and foremost, DreamyLeaf’s Teriyaki Glazed Tofu Steaks recipe - she posted a picture on Instagram and though I’ve never been a big tofu person, I almost started drooling just looking at it. Divide between two bowls and top each one with a handful of pickled cabbage, half the tofu and broccoli, a sprinkling of sesame seeds and some chopped coriander.Soba Noodles with Glazed Tofu and Stir Fried Veggies – I got my inspiration for this recipe from a few different places. Pop the drained noodles into the pan and stir around to coat them in the sticky dressing. Leave on the heat for 30 seconds or so, until it thickens to a sweet, warm dressing. Add the remaining tablespoon of vinegar and 2 tablespoons of maple syrup along with the sesame oil, soy sauce and lemon juice. Toss in the sesame seeds and stir to coat, then take the tofu out of the pan, set aside for later and put the pan back on the heat.Īdd another little splash of oil and the spring onions, and cook for a few minutes until softened. Once it’s hot, add the tofu and let it sizzle, turning it until every side is crisp. Heat a non-stick frying pan and add a splash of oil. Wash your hands, as they will be purple from the cabbage. Scrunch it all together with your hands for a minute, then put to one side. Put the shredded cabbage into a bowl and add a big pinch of salt, 1 tablespoon of rice vinegar and 1 tablespoon of maple syrup. Drain, then run cold water over them to cool them and stop them sticking. Drop in your noodles and cook for 6–8 minutes, until they are soft, with a tiny bit of bite. Remove your broccoli with a slotted spoon, keeping the pan of water on the heat. Don’t cook for any longer, as it’s good with a bit of a bite. Bring a pan of water to the boil, then drop in the broccoli and allow to simmer for a couple of minutes, just until it has lost its rawness.
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