Ingredients

The following ingredients have 4 Servings
  • 8.8 oz dry soba noodles
  • 3 tbsp. chili sesame oil* (separated)
  • 1/2 block firm tofu (drained and dried)
  • 1/2 cup + 1 tbsp. soy sauce (or tamari)
  • 3 cloves garlic (diced)
  • 3 stalks celery (chopped)
  • 2 large carrots (sliced thin)
  • 3 green onions (chopped, whites and greens separated)

Instruction

  • Bring a large pot of water to a boil. Add soba noodles and cook according to package instructions. Drain and rinse with cold water. Set aside.
  • Heat 1 tbsp. sesame oil in a pan over medium-high heat. Add tofu and crumble into small pieces with a wooden spoon or potato masher. Add 1 tbsp. soy sauce and stir to combine. Cover and lower heat to medium. Cook for 3-5 minutes, or until tofu begins to brown, stirring regularly. Remove tofu with a slotted spoon and place on a paper towel to remove excess oil.
  • Place the pan back on the stove and add remaining 2 tbsp. sesame oil. Add garlic, celery, carrots, onion whites and 1/4 cup soy sauce to the pan. Saute for 3-5 minutes, or until veggies are slightly tender and soy sauce has reduced. Add noodles, remaining 1/4 cup of soy sauce and tofu to the pan and toss to combine. Once heated serve in bowls with remaining green onions on top.
  • Enjoy!