I am starting to love noodles the fact it is quite easy to cook and you can mix and match different vegetable you want. So this time I thought of trying it with arugula. Yes, arugula – some thing so different that I wanted to try. To mask the strong taste of arugula I thought of making this spicy almond sauce (you can try it with peanut butter though, unfortunately I cannot). Any way for my surprise it turned out to be really good. So now this will be one of my weekly dinners.
- 4 oz soba noodles
- 6 oz asparagus cut into about 1 1/2 inch pieces
- 1 medium red bell pepper sliced thinly
- 2-3 teaspoon canola/cooking oil
- 7 oz water packed tofu
- cooking spray
- 2 cups baby arugula
- salt to taste
For the sauce
- 1 tablespoon almond butter (roasted almond butter gives a nice fragrance compared to raw almond butter)
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- 1 teaspoon spicy chili sauce
- water if necessary
- To make the sauce, in a small bowl combine all sauce ingredients except water. Mix well. If the sauce is too thick, add a little water to make it to the consistency of thin sauce
- Cook soba noodles according to package directions and drain
- Drain tofu and wrap in a paper towel and leave for about 15 minutes to drain the water
- Preheat oven to 375 F. Cut tofu into 2 inch strips. Spray cooking oil to a cookie sheet and spread cut tofu in one layer. Spray oil over tofu and roast in the oven for about 20 minutes or until golden.
- Add canola oil to a skillet and when hot add bell pepper, and asparagus and saute on medium flame for about 10 minutes. At this point bell pepper and asparagus should be firm and crisp but cooked.
- Now add roasted tofu to the skillet and add the sauce and mix well.
- Add cooked noodles and mix in with the vegetables and sauce. It would be better to use a folk to not clump the noodles
- Turn off the heat and mix in arugula.
- Yield: 2 main dishes