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fresh ginger serrano sugar lime juice soy sauce extra firm tofu noodles snow peas vegetable oil cucumber chives avocado sesame seeds
Viewed: 61 - Published at: 6 years agoIngredients
- 1 2-inch piece fresh ginger, peeled and sliced into very thin strips
- 1 serrano or jalapeno pepper, seeded and sliced into very thin strips
- 1/4 cup sugar
- 3 tablespoons fresh lime juice (about 3 limes)
- 2 tablespoons low-sodium soy sauce
- 1 package (14 ounces) extra-firm tofu, cut into 3/4-inch cubes and patted dry
- 1 package (about 8 ounces) soba noodles
- 4 ounces snow peas, thinly sliced
- 1 teaspoon vegetable oil
- 1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips
- 10 to 12 chives, cut into 1-inch pieces
- 1 ripe avocado, pitted, peeled, and sliced
- 2 tablespoons sesame seeds
Method
- In a small saucepan, bring the ginger, chile, sugar, and 1/3 cup water to a boil.
- Reduce heat to low; cook until ginger and chile are soft, about 5 minutes.
- Use a slotted spoon to transfer the ginger and chile to a bowl; set aside.
- Reserve syrup.
- Make the dressing: In a shallow bowl, whisk together the lime juice, soy sauce, and 2 teaspoons reserved syrup.
- Add the tofu; toss to coat.
- Set aside.
- In a pot of boiling water, cook the noodles according to package instructions.
- Drain; transfer to a large bowl.
- Add the peas; drizzle with the oil and 1 tablespoon dressing.
- Toss to coat; let cool.
- To serve, add the cucumber, chives, tofu, and dressing to the bowl; toss to combine.
- Divide among plates; top with the avocado and reserved ginger and chile.
- Sprinkle with sesame seeds.
- (Per serving)
- Calories: 547
- Fat: 20g
- Cholesterol: 0mg
- Carbohydrate: 75g
- Sodium: 822mg
- Protein: 28g
- Fiber: 7g
