Think tofu doesn't have enough flavor? This less-than-30-minute dish will change your mind. The peanut sauce works beautifully with the tofu, soba noodles, and veggies.
16 oz Tofu extra firm made with nigari
1/4 cup Thai peanut sauce
4 cup, shredded Bok choy or pak choi or Chinese cabbage raw
1 cup, sliced Squash summer all types raw
1/4 cup, chopped Onions green spring or scallions raw
2 tbsp Soy sauce reduced sodium
3 cup Cooked Japanese soba noodles
8 tablespoon Peanuts dry roasted without salt
- Take tofu out of package and squeeze dry with paper towels. Cut into 1 inch cubes.
- Heat peanut oil in a large skillet on medium-high and saute tofu for about 4-5 minutes. Stir occasionally so that tofu browns evenly. Use a splatter screen to help reduce popping oil.
- Add Thai peanut sauce, bok choy, summer squash of your choice (zucchini or yellow squash will work well), and green onions and saute for about 5 minutes.
- Clean and remove stem of Swiss chard, then break large leaves into smaller pieces.
- Add Swiss chard to skillet and cook for another 1-2 minutes so that the chard wilts.
- Turn off heat, add soy sauce and water, then stir to mix.
- Place ¾ cup cooked soba noodles into each of 4 bowls.
- Divide tofu mixture evenly between the 4 bowls – place on top of soba noodles. Each bowl should get at least 1 cup of tofu mixture.
- Top each bowl with 2 tbsp of chopped peanuts. Serve and enjoy!
If you prefer, you can make homemade Thai peanut sauce - there are many recipes online to use. You can store extra sauce in your frig.
To reduce the carbs, serve fewer soba noodles or skip them completely.