Peanut Tofu Soba Noodles

What you need

Ingredients

Measured for 4 servings.

• 600 gFirm Tofu
• 280 gSoba Noodles, dry
• 250 gBroccoli
• 220 gBell Pepper
• 70 gPeanut Butter
• 50 gSoy Sauce
• 40 gLime Juice
• 8 gSesame Oil
• 10 gGarlic

Make it

Method

1. 01

   Drain and pat the 600 g firm tofu dry, then cut it into roughly 2 cm cubes. Divide the 250 g broccoli into small florets, slice the 220 g pepper and finely chop the 10 g garlic. Whisk 70 g peanut butter with 50 g soy sauce and 40 g lime juice; add hot water a spoonful at a time until the sauce will coat noodles without clumping.

2. 02

   Bring a pot of water to a boil. Cook the 280 g dry soba noodles to the packet's just-tender stage, usually around 4–5 minutes. Drain and rinse under cold running water to remove surface starch, then drain thoroughly so the sauce will adhere rather than dilute.

3. 03

   While the noodles boil, heat the measured 8 g sesame oil in a large non-stick pan over medium-high heat. Spread the tofu in one layer and cook for about 6–8 minutes, turning until several sides are golden. If the pan is small, work in two batches rather than crowding it; set the browned tofu aside.

4. 04

   Add the broccoli and pepper to the same pan with a small splash of water. Cover for about 3–4 minutes until the broccoli is bright green and just tender; uncover and let excess moisture evaporate. Add the garlic for the final 30–60 seconds so it becomes fragrant without burning.

5. 05

   Return the tofu to the pan and fold in the drained soba and peanut-lime sauce. Toss gently over low heat just until everything is hot and evenly coated; thin with a little water if needed, not extra oil. Divide into four equal portions. For meal prep, cool promptly and refrigerate covered; reheat until hot, adding a little water to loosen the sauce.