How to make it

  • Cook soba noodles according to package instructions. Be sure not to overcook and place in an ice water bath to stop cooking. Drain & set aside.
  • Tofu

  • Place tofu between two pieces of paper towel, then wrap in a dish towel. Place a plate weighed down with a couple cans of vegetables to press excess moisture out.
  • Cut into 1/2 in thick slices - rectangles or triangles are fine.
  • Place cornstarch in a pie plate or similar. Coat each piece of tofu with cornstarch and shake off excess.
  • In a large skillet, heat oils over medium-high heat. Add coated pieces of tofu and cook until lightly golden brown on each side. Transfer to a paper towel lined plate and set aside.
  • Sauce

  • Combine all ingredients in a non-reactive bowl and mix well to incorporate.
  • Vegetables

  • In a large skillet or wok, heat oils over medium heat. Add mushrooms and saute until tender and moisture has released and cooked off.
  • Add garlic, ginger, and white & light green parts of green onion. Saute for 2-3 minutes.
  • Add spinach and sprouts, stir, and cook just until wilted.
  • Add sauce, crispy tofu, and cooked soba noodles. Stir and continue to cook just until heated through.
  • For Serving

  • Divide into individual bowls and garnish with dark green parts of green onion and reserved pea shoots. Sprinkle with Gomasio and garnish with lime wedges.

Reviews & Comments 1

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  • NPMarie 8 years ago
    Love this! Very nice post Dahlia...
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