HI! Holy frick, I kinda forgot this blog existed…ok, not really, but I’ve honestly been so busy that the thought of sitting at my computer to type up recipes made me kindaaaa wanna vom. My solution when I’m not really feeling something? Take a break from it! As most of you know, I’m in the (busy) process of getting a fitness studio off the ground. I’ve been focusing on that, while studying for another course, spending time with friends and enjoying the beautiful summer weather. No complaints over here, just trying to find time for everything. Aren’t we all.
The next few weeks are jam packed with staycations and camping which i am so. looking. forward. to.
Last night I prepped this little impromptu dins and it turned out better than expected. LOL. Isn’t that how it always goes? Your best work is when you aren’t trying too hard, am i right? I’m enjoying getting in the kitchen again and obsessed with cranking up my fibre and protein via fancy noodles. For this recipe, I used soba noodles (a japanese noodle made of buckwheat flour). They’re gluten-free, a great source of fiber, and rich in minerals and various plant compounds. Buckwheat consumption is linked to several health benefits, including improved blood sugar control and heart health. TAKE MY MONIES.
This recipe is relatively easy and can work with whatever veg you have in the fridge. I happened to pick up some bok choy from a local farm here, so i kinda ran with it from there. I’d incorporate snap peas or broccoli if you don’t have any bok choy. You do you!
I hope you guys are all doing well. I’ve missed you!
- 2-3 servings of buckwheat soba noodles
- 2 shallots (finely chopped)
- 2 cloves of garlic (minced)
- 1-2 tbsp water
- 4 cups chopped bok choy
- 2 cups sliced red cabbage (a mandolin works wonders here)
- 3 large carrots cut into matchsticks
- 1 large red or yellow pepper (cut into thin strips)
- 3 scallions (finely sliced)
- 1/4 cup cilantro
for the tofu:
- 1 package of extra firm tofu (drained and pressed)
- 2 tbsp sesame oil
- 1 clove garlic (minced)
- 2 tbsp coconut aminos
- 2 tbsp sesame seeds
- juice of 1 lime
for the sauce:
- 1/3 cup natural peanut butter
- 1 clove garlic
- 1 thumb of fresh ginger
- juice of 1 orange (~1/2 cup)
- juice of 2 limes
- 2 tbsps agave nectar (or sub for honey)
- 3 tbsp coconut aminos (or sub tamari)
- 2 tbsp toasted sesame oil
- 1 tsp sriracha
- 1/2 tsp salt
First, prep your tofu by pressing it in a tofu press to remove moisture and allow for extra crispy action. You can do this with a tofu press of with some paper towel and placing something heavy on top of the tofu (like a book etc). Cut the tofu into 1 inch by 1/2 inch squares. In a bowl, whisk sesame oil, garlic, coconut aminos, lime juice and sesame seeds. Toss the tofu in the marinade and allow sit for approximately 15 minutes. After 15 minutes remove the tofu, and place it in an air fryer and arrange it in a single layer. Fry for 12-15 minutes or until golden. Note: This can also be done in the oven at 375 F on a parchment lined baking sheet. Toss tofu every 10 minutes to bake evenly. Set the tofu aside.
Cook the soba noodles according to package instructions, rinse in cold water and set aside.
In a large wok, saute shallot and garlic in 1-2 tbsp water. Once the onion is translucent, add your veggies to the wok and toss gently. Cover and allow veggies to wilt and steam on a low setting. While your veggies are cooking, make the peanut sauce.
In a blender or food processor, add all sauce ingredients and blend until smooth.
Pour sauce into the wok and toss gently until the veggies are well coated. Lastly, add the noodles and tofu during the last 2 mins of cooking. Toss gently until coated with sauce.
Garnish with scallions and cilantro. ENJOY!