Tofu peanut soba noodles

Ingredients

• 240 gFirm calcium-set tofu, drained — pat dry and cube
• 70 gDry soba noodles
• 100 gCarrot — thin ribbons
• 60 gBaby spinach
• 20 gSmooth unsalted peanut butter
• 15 gReduced-sodium soy sauce
• 15 gLemon juice
• 60 mlWater
• 5 gOlive oil

Steps

1. 1

   Mix the sauce

   Whisk peanut butter with soy sauce, lemon and warm water until smooth. It should pour from a spoon; add a little extra water if needed.

2. 2

   Cook the noodles

   Cook soba according to the package directions, adding carrot ribbons for the final 2 minutes. Drain and rinse briefly with warm water to loosen excess starch.

3. 3

   Brown the tofu

   Heat oil in a nonstick skillet. Add tofu cubes and cook for 6–8 minutes, turning gently until lightly golden. Stir in spinach with a splash of water until wilted.

4. 4

   Toss together

   Add noodles, carrot and peanut sauce. Toss over low heat just until everything is hot and lightly coated, then divide into two portions.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Most soba contains wheat. For gluten-free needs, use verified 100% buckwheat noodles and gluten-free tamari; the estimate will change.
• The fiber estimate excludes the soba noodles because the source record does not report it. Check the packet for their additional fiber.