serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
Peanut sauce
- 3 tbsp smooth natural peanut butter, warmed up
- 1 tbsp rice vinegar
- 1 tbsp coconut oil
- 2 tbsp tamari or soy sauce
- 1 tbsp brown sugar
- 1 clove garlic, minced
- 1 tbsp lime juice
Veggie soba noodles
- 2 cups cooked soba noodles
- coconut oil, for frying
- 1 block firm tofu, cubed
- 1 red pepper, thinly sliced
- 1 clove garlic, minced
- 1 head of broccoli, florets only
- ¼ cup carrots, chopped into matchsticks
- 2 green onions, sliced
- 1 tbsp fresh coriander, chopped
- topping: wedge of lime, crushed peanuts
Instructions
1. To make the peanut sauce, add ingredients to a bowl and whisk to combine.
2. Put cooked soba noodles in a bowl.
3. Heat coconut oil in a frying pan over medium heat. Put cubes of tofu into pan and cook until golden.
4. Place cooked tofu into bowl with soba noodles.
5. Add more coconut oil to the frying pan and heat over medium-low. Add minced garlic and saute for a minute, then add broccoli florets, carrots, and red peppers. Stir to combine and cook until just softened but still crunchy.
6. Add cooked veggies into the noodle bowl.
7. Add chopped coriander and peanut dressing, and toss gently to combine.
8. Top with crushed peanuts and serve with a wedge of lime on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
