HUGE!
GIANT!
NEWS!!!!!
I have quit my job, sold almost everything I own, and am taking about a year to travel the world.
Y’all can expect to see a lot more travel posts and probably fewer recipe posts. I’ll try to toss a few in here when I can but don’t expect much lol. I’ll be posting photos on Instagram and my Facebook page and expect to see some awesome videos on my YouTube channel! I can’t wait to see where I end up. This is almost totally unplanned and spontaneous as possible. So make sure you’re subscribed to my other channels for plenty of excitement. If you have any suggestions on vegan restaurants, eco-friendly shops, or hotels or tour groups please let me know!!!! I can’t begin to explain how excited I am to see this dream coming to fruition. I hope y’all are excited to see what’s coming as well.
Okay enough big news, on to the recipe.
This is a seriously perfect comfort food. It’s super inexpensive, delicious, and well just perfect. If you skip making the tofu it can be extra quick to make as well. I just love pasta and veggies. I tend to have most of these ingredients on hand at home too. It’s nice to have staples y’all.
Ingredients
1 red pepper
2 carrots
1 head of broccoli
Soba noodles
Lime
Cilantro
Sliced almonds
Extra Firm tofu
Olive oil
Sauce
1 tbl minced garlic
2 tsp sesame oil
3 tbl honey
2 tbl vinegar
2 tbl siracha sauce
6 tbl peanut butter
1/3 cup soy sauce
¼ cup water
Salt and pepper to taste
Directions
Preheat oven to 375F.
Open and drain your tofu.
Now at this point you can do one of two things, you can drain it whole OR cut it up into small cubes, thick rectangles, or sticks, depending on what shape and size you prefer and then drain it. It’s a little easier to cut once drained but it will dry out a whole lot faster if you cut it first.
Wrap tofu in a towel then place something heavy such as a cast iron skillet on top to press excess liquid out. After approximately 15 to 30 minutes (depending on which method you used) the tofu should be ready. The drier the tofu the crispier it will cook.
While the tofu is draining, cut the broccoli into chunks. Thinly slice peppers to almost mimic noodles themselves. Use a grader to shave slices of carrot.
In a skillet on medium heat add olive oil and slowly brown tofu, flipping about every 8 minutes on each side. Then place in oven for 25 minutes.
While the tofu is baking, cook soba noodles according to package instructions and steam the broccoli, pepper, and carrots.
In a bowl combine sauce ingredients and whisk together. You may want to add more water depending on the consistency you want. I recommend adding a tablespoon at a time until its perfect for you.
Combine noodles, vegetables, and sauce.
Top with tofu. Drizzle a bit of lime juice on top and garnish with cilantro and almond slivers. You could also add some sesame seeds, diced green onion, or avocado to this as well for a bit more oomph.
Serve immediately.
Enjoy!
Here is a printable version for you.
Spicy Peanut Sauce Soba Noodles
A flavor packed vegetable dish that will delight the tastebuds.
Ingredients
1 red pepper
2 carrots
1 head of broccoli
Soba noodles
2 green onions diced
Lime
Cilantro
Sliced almonds
Extra Firm tofu
Olive oil
Sauce
1 tbl minced garlic
2 tbl sesame oil
3 tbl honey
2 tbl vinegar
2 tbl siracha sauce
6 tbl peanut butter
1/3 cup soy sauce
¼ cup water
Salt and pepper to taste
Directions
Preheat oven to 375F.
Open and drain your tofu.
Now at this point you can do one of two things, you can drain it whole OR cut it up into small cubes, thick rectangles, or sticks, depending on what shape and size you prefer and then drain it. It’s a little easier to cut once drained but it will dry out a whole lot faster if you cut it first.
Wrap tofu in a towel then place something heavy such as a cast iron skillet on top to press excess liquid out. After approximately 15 to 30 minutes (depending on which method you used) the tofu should be ready. The drier the tofu the crispier it will cook.
While the tofu is draining, cut the broccoli into chunks. Thinly slice peppers to almost mimic noodles themselves. Use a grader to shave slices of carrot.
In a skillet on medium heat add olive oil and slowly brown tofu, flipping about every 8 minutes on each side. Then place in oven for 25 minutes.
While the tofu is baking, cook soba noodles according to package instructions and steam the broccoli, pepper, and carrots.
In a bowl combine sauce ingredients and whisk together. You may want to add more water depending on the consistency you want. I recommend adding a tablespoon at a time until its perfect for you.
Combine noodles, vegetables, and sauce.
Top with tofu. Drizzle a bit of lime juice on top and garnish with cilantro and almond slivers. You could also add some sesame seeds or avocado to this as well for a bit more oomph.
Serve immediately.
I hope you enjoy this recipe as much as I do. Please let me know what you think and what your favorite things are to add to this dish.
As always don’t forget to follow me here at The Girl and the Coconut and on my other social media pages @girlndacoconut! I’m on Facebook, Twitter, Instagram, Snapchat, and now on YouTube.
The Girl and the Coconut 