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Soba Noodles with Sugar Snap Peas and Cashew Sauce

AuthorMaria
Soba Noodles with Sugar Snap Peas and Cashew Sauce
Yields8 Servings
For Baked Tofu:
 16 oz extra-firm tofu
 2 tbsp soy sauce or coconut aminos
 1 tsp sesame oil
For Noodles and Sauce:
 16 oz buckwheat soba noodles
 1 lb sugar snap peas
 ¼ cup peanut or avocado oil
 ¼ cup soy sauce or coconut aminos
 2 tbsp cashew butter
 2 tbsp fresh lime juice
 2 tsp chili garlic sauce
 2 garlic cloves, minced
 ½ cup cilantro, chopped (for garnish)
1

To prepare tofu, preheat oven to 375°F. Slice tofu into 1/4-inch thick slices and lay flat on a kitchen towel. Fold towel over top of the tofu slices and press down slightly to remove excess moisture. Arrange tofu on a baking sheet that has been lightly oiled with avocado oil. In a small bowl, combine soy sauce and sesame oil. Brush each tofu slice with the soy sauce and sesame oil mixture on both sides. Allow to marinate for 10 minutes. Bake for 30 minutes until golden brown, turning once. To get a crusty finish, broil the tofu on high for 2 minutes per side after baking. Remove from oven and let rest on cutting board for 5 minutes. Cut each slice into cubes and set aside to add to stir-fry recipe later.

2

Boil noodles for 6 minutes. Add sugar snap peas and continue to cook for another 2 minutes. Drain and rinse with cold water.

3

Meanwhile, combine oil, soy sauce, cashew butter, lime juice, chili garlic sauce, and minced garlic. When noodles are done, return to pot and stir in the cashew sauce and baked tofu. Sprinkle with chopped cilantro and serve. Enjoy!

Ingredients

For Baked Tofu:
 16 oz extra-firm tofu
 2 tbsp soy sauce or coconut aminos
 1 tsp sesame oil
For Noodles and Sauce:
 16 oz buckwheat soba noodles
 1 lb sugar snap peas
 ¼ cup peanut or avocado oil
 ¼ cup soy sauce or coconut aminos
 2 tbsp cashew butter
 2 tbsp fresh lime juice
 2 tsp chili garlic sauce
 2 garlic cloves, minced
 ½ cup cilantro, chopped (for garnish)

Directions

1

To prepare tofu, preheat oven to 375°F. Slice tofu into 1/4-inch thick slices and lay flat on a kitchen towel. Fold towel over top of the tofu slices and press down slightly to remove excess moisture. Arrange tofu on a baking sheet that has been lightly oiled with avocado oil. In a small bowl, combine soy sauce and sesame oil. Brush each tofu slice with the soy sauce and sesame oil mixture on both sides. Allow to marinate for 10 minutes. Bake for 30 minutes until golden brown, turning once. To get a crusty finish, broil the tofu on high for 2 minutes per side after baking. Remove from oven and let rest on cutting board for 5 minutes. Cut each slice into cubes and set aside to add to stir-fry recipe later.

2

Boil noodles for 6 minutes. Add sugar snap peas and continue to cook for another 2 minutes. Drain and rinse with cold water.

3

Meanwhile, combine oil, soy sauce, cashew butter, lime juice, chili garlic sauce, and minced garlic. When noodles are done, return to pot and stir in the cashew sauce and baked tofu. Sprinkle with chopped cilantro and serve. Enjoy!

Soba Noodles with Sugar Snap Peas and Cashew Sauce

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