VEGETARIAN

Soba Noodles with Vegetables and Tofu in Teriyaki Sauce

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

I used soft tofu, but you have to be careful with it as it crumbles, which slows down the process. Next time I'll try using firm tofu.

Ingredients

Soba Noodles - 10.6 oz
Tofu - 12.3 oz
Onion - 1 head
Leek - ½ piece
Carrot - 1 piece
Orange Bell Peppers - 1 piece
Soy Sauce - 7 tablespoons
Honey - 3 tablespoons
Passata Tomato Sauce - 2 tablespoons
Toasted Sesame - a pinch
Salt - to taste
Red Long Chili Peppers - to taste
Spices - to taste
Olive Oil - to taste

Step by Step guide

Step 1

Cut the onion, leek, carrot, and bell pepper into thin strips.

Step 2

Heat a large skillet and sauté the vegetables in olive oil. Add spices to taste; you can add some heat, but just a little. Transfer the vegetables to a plate.

Step 3

Prepare the teriyaki sauce using a non-traditional recipe. Mix the soy sauce, honey, and tomato paste. Place it on the heat and boil for about 5 minutes. Let it cool.

Step 4

Meanwhile, cook the noodles according to the instructions on the package.

Step 5

Drain the noodles in a colander, rinse, then sauté the noodles in the skillet for 5 minutes. Add the vegetables, mix, and sauté for another 3 minutes.

Step 6

Cut the tofu into large slices, dip each slice in the prepared sauce, and sauté in olive oil.

Step 7

Serve the noodles with vegetables on a plate, top with the sautéed tofu slices, drizzle with the remaining sauce to taste, and sprinkle with sesame seeds.