Sam Kaplan / M+F Magazine
Nutty tasting and fast cooking, Japanese-style soba noodles are made with buckwheat flour, a whole grain that forks over a range of vital minerals including blood pressure-lowering magnesium.
Directions:
In a pot of salted boiling water, prepare soba noodles according to package directions. Drain noodles in a colander, and rinse well.
Line a cutting board with a couple of paper towels. Top with tofu and a couple more paper towels, and another cutting board or plate. Press gently to extract excess liquid. Slice tofu into cubes.
In a bowl, whisk together broth, rice vinegar, soy sauce, tomato paste, brown sugar, and corn starch.
Heat a wok or large skillet over medium-high heat. Add oil, and swirl to coat pan. Add tofu and stir-fry until browned, about 4 minutes. Remove tofu from pan; set aside. Add broccoli to pan, and stir-fry 2 minutes. Add red pepper, scallions, garlic, and ginger, and stir-fry until peppers are slightly tender, about 1 minute. Add tofu, pineapple, and broth mixture, and heat until liquid has thickened, about 1 minute. Serve over soba noodles.
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