Sesame Soba with Tofu and Broccoli

Name: Sesame Soba with Tofu and Broccoli
Cuisine: Asian
Ingredients: 2 tablespoons mellow white miso paste; 1 tablespoon Asian chili paste or sriracha; 1 teaspoon grated fresh ginger; ½ cup tahini; 2 tablespoons toasted sesame seeds; ½ cup hot vegetable broth or water; ½ cup hot vegetable broth or water; 4 cups small broccoli florets; 8 ounces uncooked buckwheat soba noodles; 1 garlic clove, crushed; 2 teaspoons dark sesame oil; 2 tablespoons wheat-free tamari; 1 pound extra-firm tofu, well drained, blotted dry, and cut into ½-inch dice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This satisfying and delicious meal is loaded with protein, calcium, and vitamin C. The creamy sauce, made with tahini and sriracha, makes a good dipping sauce, too (just add less water).

Ingredients

1 tablespoon vegetable oil
1 pound extra-firm tofu, well drained, blotted dry, and cut into ½-inch dice

Asia
Main course
Vegan
Gluten-free

Method

Heat the vegetable oil in a skillet or wok. Add the tofu and sauté until browned, about 5 minutes. Add the tamari and salt and pepper to taste, stirring gently to coat. Keep warm.
Cook the soba in a pot of boiling water according to the package directions. About 5 minutes before the soba is done cooking, add the broccoli. Drain the soba and broccoli well and ri