What's For Dinner: Soba Noodles with Mushrooms, Carrots, Asparagus, and Tofu

Since I had some asparagus left over from last night's stuffed shells, I decided to use up the rest of the package in a soba noodle dish. In addition to the asparagus, I also sauteed up some tofu, mushrooms, green onions, and carrots. I pulled together a sauce by combining tamari sauce, lime juice, brown sugar, red pepper flakes, and Garlic Gold oil. Though this dish is the epitome of winging it, D declared that it was "restaurant-quality." A rave review, indeed!

Soba Noodles with Mushrooms, Carrots, Asparagus, and Tofu (printer-friendly version)

makes 2 large servings

2 tablespoons organic tamari sauce

1/2 tablespoon Garlic Gold oil

juice from 1 lime

1/2 tablespoon light brown sugar

pinch red pepper flakes

1/2 pkg soba noodles

2 tablespoons organic sesame oil

1 pkg organic lite firm tofu, cut into 1/2"-1" cubes.

1 cup sliced mushrooms

1 small bunch of green onions, chopped

2 medium carrots, quartered

1/2 pkg frozen asparagus cuts and tips, thawed

1/4 cup raw unsalted cashew nuts

1. In a small bowl, stir together the tamari sauce, Garlic Gold oil, lime juice, brown sugar, and red pepper flakes. Set aside.

2. Bring a large pot of water to a boil. Add in the soba noodles and cook per manufacturer's instructions. (I boiled my noodles for 8 minutes.)

3. Heat 1/2 tablespoon sesame oil in a large skillet over medium-high heat. Add the tofu cubes and brown on each side (about 2-3 minutes per side).

4. Remove the tofu cubes from the heat and place in a bowl. Set aside.

5. Add 1 1/2 tablespoons sesame oil to the skillet. Saute the mushrooms until browned. Add in the carrots, asparagus, and chopped green onions. Stir and cook for an additional 3-4 minutes.

6. Pour in 1/2 the sauce. Stir to evenly coat the veggies.

7. Add in the cashews.

8. Add in the cooked noodles. Pour in the remaining sauce. Stir to combine the ingredients.

9. Serve immediately.