STIR-FRY SOBA NOODLES

Vita
Oct 1, 2021
2 min read

Stir-fry alert!

Marinaded tofu, red cabbage, Brussels sprouts, carrots, and zucchini with soba noodles. Sprinkled with lemon juice, sesame seeds, and basil. It is great for a nutritious lunch or dinner, full of colour, vitamins, minerals, protein, and fibre.

Recipe

Ingredients (for 4 persons):

- 300 g of soba noodles

- half of a smaller red cabbage

- 1 carrot

- half of a zucchini

- 100 g of Brussels sprouts

- 2 tbsp of coconut oil

- sesame seeds and basil to garnish

- lemon juice

- soy sauce

-salt

For tofu marinade

- 400 g of tofu

- 80 ml of soy sauce

- 2 tbsp of rice vinegar

- 2 tbsp of agave or maple syrup

- 1 tbsp of sesame oil

- 1 tsp of garlic powder

- 0,5 tsp of ginger powder

Method:

1. Press the tofu in a towel and in the meantime prepare the marinade. In a bowl mix together soy sauce, rice vinegar, agave syrup, sesame oil, garlic powder and ginger powder. Cut the tofu into cubes and put them into the marinade. Make sure they are covered, if not, mix them a couple of times. Marinade for at least 20 minutes.

2. Wash Brussels sprouts, cut them in half and cook them for 10 minutes. When they are done, drain them and set them aside.

3. Peel and slice the carrot into long strips, do the same with zucchini. Cut the cabbage into thin slices.

4. In a pan, heat the coconut oil and add carrots. Sauté for a couple of minutes and then add in the cabbage. Sprinkle with some salt, cover, and cook on medium heat.

5. Stir a few times, and when the cabbage wilts, add in zucchini and Brussels sprouts. Sauté for a couple of minutes, then add a few tbsp of tofu marinade to the pan.