This simple pasta recipe uses gluten-free buckwheat noodles to complement blanched veggies and an Asian-inspired sauce for an easy weeknight dinner.
Provided by Dr. John McDougall
Categories HarperCollins Dinner Vegetarian Vegan Tofu Asparagus Soy Sauce Quick & Easy
Yield 3-4 servings
Number Of Ingredients 15
Steps:
- Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.
- Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.
- For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.
- Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.
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