Soba and Tofu in Ginger Broth
- 1 bunch scallions (6 scallions), whites and greens separated, greens cut into 2-inch lengths and thinly sliced lengthwise
- 1 ounce ginger, peeled and sliced
- 2 garlic cloves, smashed
- Canola oil, for grill pan
- 1 package (14 ounces) extra-firm tofu, drained and pressed
- Coarse salt and freshly ground pepper
- 2 teaspoons reduced-sodium soy sauce, plus more for seasoning
- 6 ounces soba noodles
- 1 head baby bok choy (4 ounces), trimmed, thinly sliced on bias
- 4 ounces snow peas, trimmed, halved on the bias
- 1 red serrano chile, thinly sliced crosswise
- 1 teaspoon black sesame seeds, for garnish
- This recipe is vegan
- Produce
- 1 head baby bok choy (4 ounces)
- Ginger (1 ounce)
- Scallions (1 bunch)
- Serrano chile, red (1)
- Snow peas (4 ounces)
- Condiments
- Soy sauce, reduced-sodium (2 teaspoons)
- Cooking & Baking
- Black sesame seeds (1 teaspoon)
- Canola oil (1)
- Garlic cloves (2)
- Salt and freshly ground pepper, Coarse (1)
- Pasta & Grains
- Soba noodles (6 ounces)
- Refrigerated
- Tofu, extra-firm (1 package)
Preparation
Read recipe preparation on marthastewart.com
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Published July 26, 2011 (1 year ago).
6 people saved this recipe.
