SOBA NOODLES WITH TOFU, AVOCADO, AND SNOW PEAS

Soba Noodles with Tofu, Avocado, and Snow Peas image

Yield serves 4

Number Of Ingredients 13

1 2-inch piece fresh ginger, peeled and sliced into very thin strips
1 serrano or jalapeño pepper, seeded and sliced into very thin strips
1/4 cup sugar
3 tablespoons fresh lime juice (about 3 limes)
2 tablespoons low-sodium soy sauce
1 package (14 ounces) extra-firm tofu, cut into 3/4-inch cubes and patted dry
1 package (about 8 ounces) soba noodles
4 ounces snow peas, thinly sliced
1 teaspoon vegetable oil
1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips
10 to 12 chives, cut into 1-inch pieces
1 ripe avocado, pitted, peeled, and sliced
2 tablespoons sesame seeds

Steps:

In a small saucepan, bring the ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer the ginger and chile to a bowl; set aside. Reserve syrup.
Make the dressing: In a shallow bowl, whisk together the lime juice, soy sauce, and 2 teaspoons reserved syrup. Add the tofu; toss to coat. Set aside.
In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add the peas; drizzle with the oil and 1 tablespoon dressing. Toss to coat; let cool.
To serve, add the cucumber, chives, tofu, and dressing to the bowl; toss to combine. Divide among plates; top with the avocado and reserved ginger and chile. Sprinkle with sesame seeds.
Fit to eat recipe
(Per serving)
Calories: 547
Fat: 20g
Cholesterol: 0mg
Carbohydrate: 75g
Sodium: 822mg
Protein: 28g
Fiber: 7g