Ingredients
1 package soba noodles, water to boil them
2 tbs peanut butter, creamy or crunchy, your choice
1/4 cup rice wine vinegar
3 tbsp toasted sesame oil
pinch of chili flakes
1/2 cup evoo (extra virgin olive oil), 2 tbsp for frying tofu
ginger, peeled, frozen and shaved, about 1 tbsp
fresh or frozen veg of your choice, couple handfulls of 2-3 types
Edamame, broccoli florets, green or yellow beans, peas, sugar snap peas.
1/2 a brick of extra firm tofu, drained, cut into cubes about 1 inch by 1 inch.
sesame seeds
Preparation
put a pasta pot on and bring to a boil. meanwhile, in a mason jar, place peanut butter, vinegar, sesame oil, evoo, ginger, chili flakes. in a frying pan, place 2 tbsp of evoo, and arrange tofu, cook so that it gets nice and crispy and golden brown on each side of cube. set aside, and sprinkle with sesame seeds. add pasta to boiling water, cook to package directions. 2 minutes before noodles are cooked, toss in veg of choice. before draining, using a ladle, scoop out 1 to 2 ladle fulls of pasta water and add to mason jar, one at a time, shake it up. should be the consistency of pasta sauce. drain and rinse noodles and veg with cold water. place in bowl, top with tofu, drizzle and toss sauce in. top with more sesame seeds.
