Soba Tofu Veggie Bowl

Somehow tofu and soba were meant to be together- it's a great flavor/texture combo.  This was a last minute assembly dinner but was surprisingly delicious and definitely crave-able.

Many soba noodles these days are mostly wheat with a tiny bit of buckwheat.  100% buckwheat noodles are often too expensive ($7 a package!!). So either try making buckwheat noodles yourself (that's a project for someday) or buy soba noodles where the first ingredient is buckwheat-- at least that means they are more buckwheat than wheat.


First see this link for the freezing method of improving tofu texture.

Roast the tofu using this recipe.

While that's roasting in the oven, make the dressing by combining:
1/4 C rice vinegar  (komezu)
2 TB sesame oil
2 TB soy sauce
1 TB brown sugar
2 tea grated ginger
garlic (grated fresh or garlic powder)

Steam broccoli.

Shred cabbage thinly (mandolin slicing helps!)

Steam or roast mushrooms (you can add to the tofu pan near the end of cooking).

Boil soba (cooks in 2-3 minutes so check it frequently). Then drain and keep warm.

Once the tofu is done, you can assemble. First soba, then cabbage, broccoli, tofu, mushrooms and drizzle the dressing over the top.  Optional garnish with sesame seeds.

Serve immediately while still warm.

While it hasn't lasted long enough to become leftovers, I might try a summer version for picnic/packed lunch that is cold...

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