Easy 3-Step Peanut Soba Noodle Bowl with Tofu & Broccoli
Creamy peanut sauce meets tender soba noodles, fluffy tofu and delicate florets of broccoli. Perfect meal bowl!
Servings: 4 servings
Ingredients
- 2 cups broccoli florets (organic)
- 8oz firm tofu, cubed (organic, non-gmo)
- 8oz soba noodles (I used 100% buckwheat noodles)
- peanut sauce to taste - recipe here
- ½ cup red onion, diced
- optional: salt and pepper and red chili flakes to taste
Instructions
- Blend your peanut sauce ahead of time or you can even make a day in advance. Set aside.
- Bring a large pot of water to a boil. Use a bit more water than you think you will need. Add the soba noodles. Cook for 7-8 minutes or until tender.
- Strain the noodles and rinse in cold water. Set aside.
- Using the same large pot, bring another pot of water to boil. When boiling, add the broccoli. Boil for 1-3 minutes just enough to make tender but still firm and green. Using a strainer, remove the broccoli. Them add the tofu for one minute. This should plump and fluff the tofu. Remove with a strainer.
- Add the tofu, broccoli and red onion to a large mixing bowl. Add ¼ cup of sauce and toss well. Then add in the noodles. Gently toss well - try not to break the noodles if they are still slightly warm.
- Add more peanut sauce to taste. Also add salt, pepper or chili flakes to taste. I even like a splash of sriracha sometimes for heat.
- Serve warm or chill in the fridge and serve chilled. Delicious as a leftover too!