Sweet and Sour Soba Noodles With Tofu

Tofu loves to be paired with spicy flavors. I love adding tofu to curries or in a stir-fry.

This dish is more of a Chinese/Japanese mix-up prepared by a Italian/Scandinavian mix-up for her Ukrainian/Polish crack-up!

I made it up on the fly and it worked.


My favorite kind of miracle.




Ingredients:

Sweet and Sour Sauce:
3 tablespoons tamari soy sauce
1-2 tablespoons brown sugar
3 garlic cloves minced
1+ tablespoon catsup
1+ tablespoon hot chili sauce (like sriracha)
1 teaspoon ginger (fresh diced or in powder)
2 tablespoons rice vinegar
2 tablespoons canola or sesame oil
2 green onions diced (all of the white part and a bit of the green)
juice of half an orange

whisk all ingredients in a bowl and set aside

Veggies:

I used what was left in the fridge(not much):
cabbage (half a head)
onions (1 yellow and 1/2 red) sliced
garlic - 3 cloves sliced
ginger - 1 teaspoon
carrots - 2 shredded
green peas - half a bag of frozen
2-3 tablespoons of canola oil
1-3-4 oz. of soba noodles cooked as per package instructions
4 green onions diced

Instructions:
Heat the wok or pan with a little canola oil and crumble the tofu in. Cook the bite sized crumbles for 3-4 minutes then remove from wok.
Add another tablespoon of canola oil to the wok and saute the onion for 2-3 minutes then add garlic and ginger. Cook for another minute or so then add whatever sliced veggies you have in the fridge chopped or sliced into bite sizes. Add one veggie at a time - cooking each for a minute or two on it's own. Add a little tamari/soy sauce with each new veggie to layer the flavors. Cook veggies through 7-10 minutes.

Add the tofu back to the wok and toss with veggies. Add noodles and sweet and sour sauce and toss to coat.

Top with green onions.

Enjoy.

serves 2-4