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Soba and Tofu in Ginger Broth Recipe 2010-07-01 11:55:43

Soba and Tofu in Ginger Broth

Soba and Tofu in Ginger Broth

From Whole Living

Soba and Tofu in Ginger Broth Recipe 2010-07-01 11:55:43

Ingredients

  1. 1 bunch scallions (6 scallions), whites and greens separated, greens cut into 2-inch lengths and thinly sliced lengthwise
    1 ounce ginger, peeled and sliced
    2 garlic cloves, smashed
    Canola oil, for grill pan
    1 package (14 ounces) extra-firm tofu, drained and pressed
    Coarse salt and freshly ground pepper
    2 teaspoons reduced-sodium soy sauce, plus more for seasoning
    6 ounces soba noodles
    1 head baby bok choy (4 ounces), trimmed, thinly sliced on bias
    4 ounces snow peas, trimmed, halved on the bias
    1 red serrano chile, thinly sliced crosswise
    1 teaspoon black sesame seeds, for garnish

Directions

  1. In a medium saucepan, combine scallion whites, ginger, garlic, and 8 cups water; bring to a boil. Cover and reduce to a simmer. Cook until flavorful, about 25 minutes.
  2. Meanwhile, heat a grill pan over medium-high; lightly oil. Slice tofu in half; season with salt and pepper. Add tofu pieces to hot pan and cook, turning to grill all sides, about 15 minutes total. Remove from pan; once cool enough to handle, cut into small cubes.
  3. Strain aromatics from broth with a slotted spoon; discard solids. Bring broth to a boil; add soy sauce and soba. Cook soba until 1 minute before al dente.
  4. Add bok choy, snow peas, and chile. Cook until veggies are tender-crisp. Add more soy sauce, if desired.
  5. To serve, place noodles in bowl with broth; top with tofu, scallion greens, and sesame seeds.

Serves 4.

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