Ingredients
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2 tbsp Canola Oil
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1 small Onion
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4 Garlic
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1 tbsp minced fresh Ginger
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1 block medium-firm Tofu
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½ lb (250 g) dried Soba Noodles
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½ cup (125 ml) Peanut Butter
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¼ cup (60 ml) Soy Sauce
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¼ cup (60 ml) Sriracha Sauce
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2 tbsp Rice Vinegar
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1 tbsp Sesame Oil
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2 tsp Honey
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Salt
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Black Pepper
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½ lb (250 g) chopped fresh Kale
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1 cup (250 ml) chopped fresh Cilantro
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½ cup (125 ml) chopped roasted Peanuts
Directions
Steps
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1
Done
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In a large pan on medium-high, heat oil and add onions, garlic, and ginger. Sauté until fragrant, about 2 minutes. |
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2
Done
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Pat tofu dry with kitchen towel and chopped into cubes. Add to pan, tossing occasionally. |
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3
Done
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Meanwhile, bring a large pot of water to a boil on high heat. Add soba noodles, and cook for 3 minutes. |
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4
Done
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In a small bowl, combine peanut butter, soy sauce, Sriracha, rice vinegar, sesame oil, and honey. Mix well, taste, and adjust seasonings as needed. |
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5
Done
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After 3 minutes, add kale to pot of boiling noodles. Cook for an additional 3 minutes, then drain. Rinse with cold water and drain again. |
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6
Done
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Add noodles and kale to onion mixture, and pour peanut sauce over it. Toss with ½ cup (125 ml) fresh cilantro. Divide between four plates, and garnish with another splurch of Sriracha, remaining cilantro, and chopped peanuts. |
