peanutee buckwheat noodles with tofu and prawns

peanutee buckwheat noodles with tofu and prawns

peanutee buckwheat noodle bowl

I had a hankering for buckwheat soba noodles, so along came this recipe. I wanted some tofu, but I also wanted prawns, so why not combine both. If you are vegetarian, feel free to omit the prawns of course.

This recipe looks like there’s lots of steps, but if you do some prep in the morning like I do since I have a toddler running around and she’s not one to entertain herself yet for hours by herself, jeez, she’s so selfish. For this reason, I tend to do a lot of prep in the morning, so that when we get back from our afternoon outing after her nap, I can quickly whip up dinner while she plays or hangs off my leg.

For tofu:

  • 1 package of extra firm tofu
  • 1 tablespoon sesame oil
  • a couple splashes soy sauce
  • 2 tablespoons sesame seeds
  • 1 tablespoons canola oil

For sauce:

  • 1/2 cup peanut butter
  • 2 tablespoons rice vinegar
  • 1/3 cup low sodium soy sauce
  • 1/3 cup warm water
  • 2 teaspoons sesame oil
  • 2 teaspoons honey or agave
  • pinch of red pepper flakes (omit or add later if you are giving it to your toddler for dinner)
  • 2 tablespoons minced ginger

For noodles:

  • 1 package soba noodles
  • 1 Tbsp. sesame oil
  • 2 large red bell peppers, sliced thin
  • 1 large bok choy, sliced thin
  • 1-2 cloves of garlic, thinly sliced
  • handful of chopped fresh cilantro, for serving

For prawns:

  • 1 package of defrosted large prawns (21-30 count)
  • 2 Tbsp. soya sauce (I use Tamari gluten free)
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. honey
  • 2 Tbsp. sesame oil
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. chopped fresh cilantro

DIRECTIONS:

  1. Marinate prawns
  2. Take tofu out of package and place on paper towel. Pat dry well. Slice the tofu longways into rectangles, about 1/2 inch thick, then smaller into cubes. Place into a bowl and gently toss with sesame oil, soy sauce and sesame seeds.
  3. Heat oil up a large non stick skillet over medium-high heat. Add tofu to pan and cook until bottom sides are browned. Flip over and continue to cook till all sides are browned and crisp, about 5-7 minutes. Set aside. You can also put these in the oven if you’d prefer. I’d put them in at 375’C, but watch them as you don’t want them to burn for 15-20 mins.
  4. While tofu is cooking, make peanut sauce by adding all the ingredients to a blender and combining until smooth, about 30 seconds
  5. BBQ or pan fry your prawns
  6. In the meantime, bring pot of salted water (I personally don’t add salt) to a boil and add soba noodles. Cook according to instructions.
  7. Place red pepper strips, bok choy and thinly sliced garlic in a wok with sesame oil. Fry until bok choy and red pepper wilt slightly and garlic is soft. Add noodles and stir together for a few mintues.
  8. Transfer noodles and veggies to a large bowl and add peanut sauce. Gently toss and combine together. Add tofu and cilantro on top and serve into bowls.

Recipe adapted from Aggies Kitchen

peanutee buckwheat noodle bowl

peanutee buckwheat noodle bowl

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