I am a creature of habit when it comes to food. It is very easy for me to find a dish that I like and just stick with it. The benefit of this is that I end up perfecting the ingredients and creating something damn fantastic. This is one of those dishes.
Tofu, soba noodles and almond butter are up there with my favorite things. Is there anything better then crispy baked tofu that crunches in your mouth and has a perfectly nutty, yet spicy, taste?
Don’t be put off by the seemingly long list, this is actually very simple and quick to make. It has become my go-to dinner when I want something delicious that wont disappoint. Not to mention it’s healthy.
– 3 TB nut butter of your choice (I go with almond)
– 2 TB soy sauce
– 1 tsp of powdered ginger
– 1 TB brown rice syrup
– 1/2 cup of water
– squirt of sirarcha, depending on how spicy you like it.
– 1 block of extra firm tofu drained.
– 1 packet of soba noodles.
– various veggies, anything works here but thinly cut carrot, cucumber or cabbage work well.
The How To
– cook soba noodles, leave to drain and cool.
– cut veggies and mix into noodles, set aside.
– in a pan mix the first six ingredients and gently heat. Stir so everything dissolves and leave on a low heat to ensure everything thickens and melts together.
– Pour half of the sauce over the noodles and vegetables, mix everything together. Pour the other half over the tofu and bake for about 20-30 minutes or until everything is crispy and brown. Ideally, you should marinate the tofu in the sauce by leaving it overnight then baking the next day. But we don’t always have time for that.
Top noodle mix with the tofu and garnish with cashews if you want to get fancy. Eat!
This meal can be served hot or cold – totally your choice! It’s yummy, filling and full of great fats, protein and goodies. Here’s to good food!