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Soba Noodles with Ginger Roasted Tofu and Vegetables

By: Chef Dale Talde

With asparagus, shiitake mushrooms and tofu, this recipe for Soba Noodles with Ginger-Roasted Tofu and Vegetables from Chef Dale Talde is one of the tastiest and healthiest vegetarian recipes around. Whip up this soba noodles recipe as soon as possible!

Notes

About Chef Dale Talde:


As a consultant and restaurateur, Chef Dale Talde has been featured on Bravo’s Emmy-Award winning series, Top Chef, Top Chef All-Stars and Top Chef Masters, and has worked under the direction of Iron and James Beard Award-Winning Chefs. He brings a “Modern Asian” twist to the American diet by creating unforgettable, healthy dishes that prove anyone can recreate their favorite Asian meals and become an at-home chef.

Serves3

Ingredients

  • 3 5-ounce firm tofu steaks
  • 9 shiitake mushrooms
  • 1 cup Annie Chun's Shiitake Soy Ginger Sauce
  • 2 teaspoons vegetable oil
  • 1 package of Annie Chun's Soba Noodles
  • 9 asparagus spears, cut into 1 inch pieces
  • 1 cup sugar snap peas, cleaned
  • 4 tablespoons butter
  • 1 teaspoon salt

Instructions

  1. Heat the oven to 400 degrees F. Place the tofu and shiitake mushrooms on a sheet of foil and place on a baking pan. Pour a 1/2 cup of Annie Chun’s Shiitake Soy Ginger Sauce on top of the tofu and mushrooms, and season with salt. Wrap the foil over the tofu and mushrooms, as if to create a pouch.
     
  2. Place the pouch in the oven, roast for 10 minutes, take the pouch out and tear open the foil to expose tofu and mushrooms. Place back into the oven for another 5 to 8 minutes to obtain caramelization on the tofu and mushrooms.
     
  3. Bring a large pot of water to a boil and add Annie Chun’s Soba Noodles to the pot.
     
  4. While the noodles are cooking, heat a sauté pan on medium heat. Place a tablespoon of butter in the pan. When the butter is melted and the pan is hot, add the asparagus and sugar snap peas. Sauté for 2 minutes and remove from heat.
     
  5. Strain half of the noodles and add them to the pan with the asparagus and sugar snap peas. Reserve the other half the noodles to use at a later date. Add the remaining Annie Chun’s Shiitake Soy Ginger Sauce to the pan of food, and then add the 3 tablespoons of butter.
     
  6. Presentation: Place the noodles, asparagus, sugar snap peas, and roasted shiitake mushrooms in a bowl. Slice the tofu and place atop.

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I've never thought to add tofu to my soba noodles but this sounds delicious and nutritious! Thanks for the recipe!

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