House of Asia > Recipes > Soba noodle stir-fry with vegetables and tofu

Soba Noodles with Vegetables and Tofu I House of Asia

Soba noodle stir-fry with vegetables and tofu

10 min

4 servings

slightly spicy

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Prepare for a culinary experience that combines aromatic flavors with the benefits of healthy eating. Our recipe for soba noodles with vegetables and tofu is not only a delicious feast for the palate, but also a nutritious vegetarian dish that provides essential nutrients. Delicate soba noodles, fresh vegetables, and crispy tofu create a harmonious symphony of flavors and textures.

Pasta Vegetables Japanese Tofu up to 15 minutes

Ingredients

1 pack Soba noodles House of Asia

1 jar House of Asia Wok Vegetables

2 tsp House of Asia Garlic Pastes or 2-3 cloves of fresh garlic

50 ml House of Asia Light Soy Sauce / Yamasa light soy sauce for sushi

100 g tofu cut into strips

100 g spinach

1/2 red pepper

1/2 red onion

50 g spring onions

50 ml of water

1 teaspoon of potato starch

1 teaspoon of sugar

3 tablespoons of oil for frying

A method of preparing

1. Cook the pasta according to the instructions on the packaging.

2. Transfer the vegetables to the wok and rinse them well under cold running water. Then squeeze out any excess water.

3. Drain the tofu and cut into approximately 3 cm strips. Heat oil in a frying pan and fry the tofu until golden brown. Transfer to a paper towel to drain excess oil.

4. Cut the pepper into strips, the onion into rings, and the spring onion into pieces about 3 cm long.

5. Mix soy sauce with water and starch, add sugar to enhance the flavor.

6. In heated oil, sauté the onion, add the bell pepper, and garlic. After a few minutes, add the vegetables to the wok and fry for another 2 minutes. Then, add the cooked noodles, tofu, spinach, and the prepared sauce. Mix thoroughly and sauté briefly until combined. Finally, sprinkle with chopped spring onion.