Yakisoba Noodles with tofu
Every now and then I like to make Yakisobal noodles. You can find them in most grocery stores in the refrigerated section, usually near the tofu and other vegetarian products. How convenient, since this recipe calls for tofu! They are ideal for a quick meal, all you have to do is to briefly soak them in some hot water for them to soften.
I had some beautiful Swiss chard so it was a perfect combination with the noodles. The whole thing took less than 15mn. Ok, so it took a little multi-tasking but it isn’t difficult.
1 package of yakisoba noodles per person
1 sliced onion
1 cup of broccoli flowerets
1/2 cup sliced celery
1/2 cup shredded carrots
1/2 package of extra firm organic tofu
1/3 cup of soy sauce
1 Tbl sesame oil
2 Tbl rice vinegar
1 tsp sugar
2 cloves of garlic
2 tsp chili paste
PUTTING IT TOGETHER:
1. Pour hot water in a large pot and place the noodles in it. Cover and leave for a few minutes. Stir the noodles and drain them. Discard the sauce package that comes with it. Way too much salt and sugar in it!
2. Rinse the tofu and pat dry in a clean towel. Cut in cubes.
3. Chop the onion, shred the carrots, separate the broccoli in small pieces and thinly slice the celery. Set aside.
4. Heat up some vegetable oil in a frying pan.
5. Pan fry the tofu, sprinkle with a little salt or soy sauce until golden. Set aside.
6. Pour a little of the sauce in the frying pan, add the onion until lightly tender. Add the celery, carrots and broccoli and a little more of the marinade if necessary.
7. Pour the noodles and the remaining marinade and quickly mix all the veggies. Taste, add more sea salt or soy sauce if needed. Remove from heat and cover.
8. Wash and rinse the Swiss chard. Roll the leaves and make thin slices.
9. Heat up 1 tsp of vegetable oil or a little water with some sea salt and quickly heat the chard until lightly tenderized. The goal is not to turn it into welted leaves but to just soften them.
10. Place some of the chard on one side of the plate and the the noodles on the other.
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