Light, healthy and filling, this summer meal is a vegetarian’s delight! Plus, it’s quick to prepare! Soba noodles, tofu, crispy veggies and Fairway Edamame with Carrots and Adobo Sauce create a tangy, lively, mouthwatering meal. Try it and let us know what you think!
Summer Soba Noodles with Fairway Edamame
By @LifesLittleLookBook for Fairway
Prep Time: 5 minutes; Cook Time: 12 minutes; Serves: 4
For the noodles:
- 1 package buckwheat soba noodles
- 1 package tofu – extra firm
- 2 large carrots
- 1 cucumber
- 1 package Fairway Edamame with Arame and Carrots
- 2 green onions
For the sauce:
- 3 tbsp soy sauce
- 3 tbsp seasoned rice vinegar
- 2 tbsp sesame oil
- 2 tbsp of honey
- 1 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 1 garlic clove grated
- 1 orange – juice and zest
- Mint, finely sliced
- Place your tofu between paper towels and place a heavy object (such as a pan) on top to remove any excess water from your tofu.
- Make the sauce: combine all ingredients in a bowl and whisk.
- Using 1/3 of the sauce, marinate the tofu.
- Boil non-salted water. Place soba noodles inside and cook according to package directions – usually about 8 minutes. At this point, begin to julienne your carrots and cucumbers. Note: you want to have some elasticity in your soba noodles.
- When noodles are done, immediately drain and rinse them with cold water. Place some ice cubes in the drainer and wash the noodles until the starch is gone.
- Over medium-high heat, place your tofu and marinade into a saucepan. Torch each side – about 4-5 minutes per side. Meanwhile, finish julienning your carrots and cucumbers.
- Place noodles in bowls mixed with Fairway Edamame, Arame and Carrots, and evenly distribute julienned vegetables and tofu. Garnish with scallions and a personal side of sauce.