Best Soba Noodles With Chili Lime Tofu And Basil Recipes

Soba-Noodle Bowl with Tofu image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 11

12 ounces soba noodles
3 tablespoons reduced-sodium soy sauce
1/4 cup fresh lime juice (from 2 to 3 limes)
4 teaspoons chili sauce, such as sambal oelek
4 teaspoons light-brown sugar
1 1/2 teaspoons toasted sesame oil
Kosher salt
2 tablespoons julienned fresh ginger (from a peeled 2-inch piece)
1 pound asparagus, trimmed
1 pound silken tofu, drained
Cilantro leaves and toasted sesame seeds, for serving

Steps:

Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt.
Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve.

Soba Noodles With Chili Lime Tofu and Basil image

Provided by Cooks with Tofu

Categories Asian

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
1 1/2 tablespoons sesame oil
1 teaspoon soy sauce
1 teaspoon lime juice, freshly squeeze
1 minced garlic clove
1 teaspoon chili flakes
1 tablespoon agave nectar
2 cups broccoli florets
1 (300 g) package firm tofu
2 tablespoons basil, finely chopped
1 (300 g) package soba noodles

Steps:

Whisk together the oils, soy sauce, lime juice, garlic, chili flakes and agave. Set aside.
Chop a block of firm tofu into bite sized pieces. Cover with the marinade and leave for a couple of hours. As is the case with any tofu dish, the longer the better.
Boil the soba noodles until tender, drain, rinse and set aside.
Blanche broccoli florets until tender crisp.
In a wok / saute pan, stir fry the tofu, reserving the extra marinade.
Chiffonade the basil.
Toss the noodles, broccoli and tofu together, dress with the extra marinade. Feel free to make a double batch if you like extra sauce. Heat through if you are serving warm, if not leave in the fridge, then bring to room temperature just before serving. Sprinkle with the basil and extra chili flakes if you'd like it extra spicy.

Nutrition Facts : Calories 564, Fat 19.9, SaturatedFat 3.1, Sodium 940.6, Carbohydrate 80.4, Fiber 1.5, Sugar 0.9, Protein 26.5