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Ingredients
- 1 Block Firm tofu with the water squeezed out
- 1 Medium Zucchini cut into 1/2 inch cubes
- 1 Chopped sweet pepper (red, yellow, green, orange)
- 1 Onion sliced
- 8-10 Mushrooms sliced
- 1 Nob Fresh ginger thinly sliced
- 2-3 Tablespoons Oil
- Soba noodles cooked as per the package directions
- Peanut Sauce Link to my Peanut Sauce recipe below in Recipe Notes.
Ingredients
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Instructions
Tofu
- Set your oven to 375 degrees F.
- Place the tofu cubes in an oven tray and drizzle with oil. Mix until the tofu is covered with oil and bake for 15 minutes.
- Remove the baking sheet from the oven, and turn over each of the tofu bites so that they can cook on the other side.
- Return to the oven and cook for 15-20 more minutes, or until the tofu reaches your desired level of crispiness. Remove baking sheet from the oven.
Stir-Fry
- Chop and prepare your vegetables while to tofu cooks. Start your stir-fry only once the tofu is cooked and out of the oven.
- Add 2 Tablespoon of oil in a wok or large frying pan on medium heat.
- When the oil begins to shimmer, add the ginger and zucchini and cook for 3-4 minutes stirring constantly.
- Add the mushrooms and cook until the mushrooms and zucchini are tender crisp 2-3 minutes. Stirring constantly.
- Add in the onions and sweet peppers and cook just until tender crisp (or longer if you prefer your veggies softer and more cooked).
- Add in the tofu and mix.
- Stir in the Peanut Sauce and mix until all the veggies and tofu are infused with the peanut sauce. You can use store bought peanut sauce but make my version - it's quick and easy, made with real ingredients and better than store bought. Link to my Peanut Sauce recipe is the Recipe Notes below.
- Serve hot over the cooked Soba Noodles.
- You can also serve this over rice or eat it on it's own as a light meal.
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