I love finding recipes with few ingredients that can be made quickly. I was inspired to make this, with a udon noodle recipe I found a while ago. Sometimes recreating a recipe and making it your own works out. And in this case this tofu and broccoli with soba noodles has become one of my staple go-to meals when I don't want to be cooking for too long. This recipe is sweet, salty, and creamy because of the peanut butter. If you are allergic to nuts or don't like peanut butter, then you can omit it from the recipe. I always used to make this with just the soy sauce and honey, but decided to add some peanut butter to the sauce because I've been obsessed with it lately.
- Soba noodles (2 servings)
- 1 Tablespoon olive oil
- 1 package of extra firm or firm tofu
- 1 head of broccoli cut into florets
- 5 green onions
- 1/3 cup raw honey
- 1/3 cup gluten free soy sauce
- 1/3 cup unsalted peanut butter
Bring water to a boil then place soba noodles and cook according to instructions on package. Strain and rinse in cold water.
Steam the broccoli until tender.
Meanwhile, drain water from tofu and absorb the remaining water in tofu with a paper towel. Cut into chunks. Heat olive oil and add the tofu. Cook until brown on each side. (Sometimes the tofu doesn't brown, so you can just cook for it for about 15 min). In a bowl stir together all of the ingredients for the sauce, then pour over tofu. Cook for about 1 minute. Then add in over low heat the the soba noodles, broccoli, and green onions.
***Depending on how much soba noodles you make you might need more sauce for this dish, so mix together and add more according to taste. Add more slowly, because the soy sauce can be overpowering.