Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 375.1
- Total Fat: 18.1 g
- Cholesterol: 0.0 mg
- Sodium: 548.0 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 2.3 g
- Protein: 15.0 g
View full nutritional breakdown of Tofu Veggie Soba Noodles calories by ingredient
Tofu Veggie Soba Noodles
Submitted by: EVELYNFIntroduction
This is from my "Superfoods" book. I altered it a bit since recipes are just suggestions...It’s super easy This is from my "Superfoods" book. I altered it a bit since recipes are just suggestions...
It’s super easy
Number of Servings: 5
Ingredients
-
Sesame Oil, 2 tsp
Garlic, 6 cloves
Ginger Root, 10 tsp
Sesame Seeds, 3 tbsp
Soy sauce made from soy and wheat (shoyu), low sodium, 2 tbsp
Japanese Noodles, Soba 6 oz
Extra Virgin Olive Oil 4 Tbsp
America's Choice Stir Fry Vegetables entnire bag
NaSoya Tofu Firm 1 brick
Directions
For the tofu:
In a skillet heat olive oil (2 tbsp) cook 3 or 4 cloves of garlic minced (I chop instead) & 3 tablespoons finely chopped ginger (fresh or frozen) and red peppers (I used a frozen stir-fry mix to bulk it up) for a few minutes until soft then add 2 tbsp low sodium soy sauce, 1 lb extra firm tofu (firm is OK too), red pepper flakes, fresh back pepper and 2 tablespoons chopped basil – I also added a little red chili pepper to give it heat.
Noodles
Cook according to package instructions then run under cold water (the recipes called for 6 oz half a box, next time I will use the entire box)
In a pan cook 2-3 chopped garlic cloves for a minute then add 3 tablespoons of sesame seeds and cook for a minute or two then add a tablespoon or two of cilantro cook for another minute then toss in the noodles, let it cook for a minute or two then combine with tofu mixture – I added a few drops of sesame oil too, to give it more flavor.
Can be served hot or cold
Number of Servings: 5
Recipe submitted by SparkPeople user EVELYNF.
In a skillet heat olive oil (2 tbsp) cook 3 or 4 cloves of garlic minced (I chop instead) & 3 tablespoons finely chopped ginger (fresh or frozen) and red peppers (I used a frozen stir-fry mix to bulk it up) for a few minutes until soft then add 2 tbsp low sodium soy sauce, 1 lb extra firm tofu (firm is OK too), red pepper flakes, fresh back pepper and 2 tablespoons chopped basil – I also added a little red chili pepper to give it heat.
Noodles
Cook according to package instructions then run under cold water (the recipes called for 6 oz half a box, next time I will use the entire box)
In a pan cook 2-3 chopped garlic cloves for a minute then add 3 tablespoons of sesame seeds and cook for a minute or two then add a tablespoon or two of cilantro cook for another minute then toss in the noodles, let it cook for a minute or two then combine with tofu mixture – I added a few drops of sesame oil too, to give it more flavor.
Can be served hot or cold
Number of Servings: 5
Recipe submitted by SparkPeople user EVELYNF.
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