This is one of my go to meals. Soba noodles cook in minutes, vegetables are crisp, the tofu is the perfect accompaniment to the sauce. Delicious!
1 box of extra firm tofu
1/4 cup peanut butter
1/4 cup tamari
1/4 cup agave
The juice of one lime
1 red pepper
1 big head of broccoli
1/4 cup water
2 bunches of black rice soba noodles
Press the tofu. Make the sauce by whisking the pb, tamari, agave, and lime juice together. Set aside.
Cut the tofu up into nice size squares.
Dice the onion. In a pan with sides, saute in peanut oil until it is translucent. Chop up the red pepper into chunks and add to the pan. Cut the broccoli into florets and set aside.
Boil the water.
In a non stick skillet, heat up peanut oil and add the tofu letting it get really brown on as many sides as you have time for.
Drop the soba noodles into the water. They take just a few minutes.
Add the broccoli into the onions and peppers and add 1/4 cup of water. Place the cover on so the broccoli steams for about 2 minutes.
Drain the soba noodles and add to the vegtetables. Pour the peanut sauce over the top and mix it well. Add in the tofu and toss again but be gentle so the tofu doesn’t break up.