Veggie and Soba Noodle Stir Fry with Peanut Sauce
This quick and delicious dish whips up in no time for a quick nutritious meal. Use any vegetables you want or have available to make this stir-fry. Match it with my Peanut Sauce which you can assemble in less than 5 minutes.
Ingredients
Instructions
Tofu
  1. Set your oven to 375 degrees F.
  2. Place the tofu cubes in an oven tray and drizzle with oil. Mix until the tofu is covered with oil and bake for 15 minutes.
  3. Remove the baking sheet from the oven, and turn over each of the tofu bites so that they can cook on the other side.
  4. Return to the oven and cook for 15-20 more minutes, or until the tofu reaches your desired level of crispiness. Remove baking sheet from the oven.
Stir-Fry
  1. Chop and prepare your vegetables while to tofu cooks. Start your stir-fry only once the tofu is cooked and out of the oven.
  2. Add 2 Tablespoon of oil in a wok or large frying pan on medium heat.
  3. When the oil begins to shimmer, add the ginger and zucchini and cook for 3-4 minutes stirring constantly.
  4. Add the mushrooms and cook until the mushrooms and zucchini are tender crisp 2-3 minutes. Stirring constantly.
  5. Add in the onions and sweet peppers and cook just until tender crisp (or longer if you prefer your veggies softer and more cooked).
  6. Add in the tofu and mix.
  7. Stir in the Peanut Sauce and mix until all the veggies and tofu are infused with the peanut sauce. You can use store bought peanut sauce but make my version – it’s quick and easy, made with real ingredients and better than store bought. Link to my Peanut Sauce recipe is the Recipe Notes below.
  8. Serve hot over the cooked Soba Noodles.
  9. You can also serve this over rice or eat it on it’s own as a light meal.
Recipe Notes

Quick, easy and delicious Peanut Sauce made in less than 10 minutes.