Asparagus, Cashew, Peanut Sauce Soba Bowl
November 17, 2008 § Leave a comment
3 oz. Soba noodles*
1/2 cup cashews, chopped
12-15 spears asparagus, chopped
6 scallions, chopped
1 package extra-firm tofu, cubed
2 cloves garlic, minced
Ingredients for the Sauce:
1/4 cup peanut butter, natural
2-4 teaspoons tamari (to taste)
1 clove garlic, minced
1/2 teaspoon ginger, minced
2 teaspoons honey
2 tablespoons orange juice
1/4+ cup boiling water (Tip: use leftovers from noodles)
*If gluten-sensitive, be sure to check the packaging instructions. There are many brown rice noodles available that have been produced in facilities without wheat (eliminating cross-contamination).
1. Preheat oven to 450 degrees. Chop all ingredients and set aside.
2. On a large, rimmed sheet pan, toss cubed tofu with sesame oil, olive oil, chopped garlic, sea salt and pepper. Bake, stirring half way through, for approximately 30 minutes until crisp. Meanwhile, prepare asparagus: In a small, rimmed baking sheet, toss asparagus with olive oil, sea salt and pepper. In the final ten minutes of tofu cooking time, place asparagus in the oven and cook until bright green and al dente (depending on thickness of the vegetable – between 5 and 10 minutes).
3. Bring a medium-size pot of water to a boil for the pasta. Meanwhile, prepare peanut sauce: Combine sauce ingredients in a large bowl. Scoop a quarter cup of boiling water and stir together. If you want a thinner sauce, add a little more water. Then set aside.
4. When tofu and asparagus are cooked, add soba noodles and cook for three minutes (or according to package instructions). Drain, toss with a bit of sesame oil (to prevent sticking together) and layer in the bottom of a serving bowl. Top with tofu, asparagus, scallion and cashews. Drizzle peanut sauce and serve immediately.
Diet Notes: Vegan, gluten-free