By Nava Atlas, VegKitchen.com
Here’s a quick, delicious dish of tofu and greens with a hint of citrus. For a dazzling plate, serve with a beet salad. Recipe from Wild About Greens; photo by Gail Davis of Hungry Vegan.
Serves: 4 to 6
- 8-ounce package soba noodles
- 1/3 cup sliced or slivered almonds
- 14-to 16-ounce tub extra-firm tofu
- 2 tablespoons olive or other healthy vegetable oil
- 6 stalks regular or 2 baby bok choy, sliced diagonally, leaves chopped
- 12 or so baby carrots, quartered lengthwise, or 3 medium carrots,
- peeled and sliced diagonally
- 2 scallions, white and green parts, thinly sliced
- 2 teaspoons grated fresh or jarred ginger
- 1/4 cup hoisin sauce
- 1/4 cup orange juice, preferably fresh
- 1 tablespoon soy sauce or tamari, or to taste
- Freshly ground pepper to taste
Cook the noodles according to package directions until al dente, then drain.
Heat a stir-fry pan or large skillet. Add the almonds and toast on the dry skillet over medium heat, stirring frequently, until very lightly browned. Transfer to a plate and set aside.
Drain the tofu and cut into 6 slabs crosswise. Blot well between layers of paper towel or clean tea towel, then cut into dice.
Heat the oil in the same pan. Add the tofu and sauté over medium-high heat until golden brown on most sides, stirring frequently.
Add the bok choy, carrots, and scallions. Sauté for a minute or two, until the bok choy leaves wilt a bit, then add the hoisin sauce, and orange juice. Turn the heat up to high and cook, stirring, just for a minute or two longer. Remove from the heat.
Add the noodles and toss with the other ingredients in the pan. Season with soy sauce and pepper and serve at once.
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