SOBA NOODLES WITH TOFU AND SUGAR SNAP PEAS
Gluten-free and vegan, this quick tofu dish is packed with classic Asian flavors like sesame oil, ginger, soy sauce, and wasabi peas.
GLUTEN- FREE
PREP TIME 15 MIN.–COOK TIME 15 MIN. READY IN 30 MIN.–SERVINGS 4
1 (8 oz) pkg soba noodles 1 (14 oz) pkg extra- firm tofu, drained 1 clove garlic cup gluten-free
wasabi peas 1 tsp cayenne pepper
1 tsp sesame seeds ¼ cup canola oil ¼ cup tamari (gluten- free soy sauce) 1 tbsp minced ginger 2 tsp sesame oil 1 (12 oz) pkg sugar snap peas
STEP 1 Cook the noodles according to package directions. Drain and rinse with cold water. STEP 2 While noodles cook, cut the tofu into ½-inch cubes. Dry thoroughly with paper towels. Finely chop the garlic. In a mini food processor or using a plastic storage bag and rolling pin, crush the wasabi peas. In a small bowl, combine the cayenne and sesame seeds. STEP 3 Heat the oil in a wok (or skillet) and stir-fry the tofu over medium heat for 10 min., or until golden brown. Using a slotted spoon, transfer the tofu to a plate covered with paper towels. Sprinkle with the cayenne-sesame mixture and drizzle with 1 tbsp tamari. Add the ginger, garlic, sesame oil, and sugar snap peas to the skillet and stir-fry 3 min. STEP 4 Add the remaining 3 tbsp tamari and the noodles and stir-fry 2 min., or until heated through. Divide noodles among 4 bowls and top with the tofu cubes. Sprinkle with crushed wasabi peas.
Per serving: 561 calories, 24g fat, 3g saturated fat, 0mg cholesterol, 1562mg sodium, 68g carbohydrate, 5g fiber, 6g sugar, 26g protein
GLUTEN-FREE GUIDE
To ensure that this dish really is gluten- free, choose soba noodles that are 100% buckwheat. If you can’t find gluten-free wasabi peas in the snack aisle, replace with dry roasted cashews.
CRISPIEST TOFU
To get nice crispy tofu, drain the tofu, place in a freezer bag, and freeze overnight. Thaw and pat dry with paper towels before proceeding with the recipe.
94 JANUARY 2017
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