Ingredients
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1 (8 oz) pkg soba noodles
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1 (14 oz) pkg extra-firm tofu, drained
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1 clove garlic
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1/3 cup gluten-free wasabi peas
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1 tsp cayenne pepper
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1 tsp sesame seeds
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4 tbsp canola oil
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1/4 cup tamari
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1 tbsp minced garlic
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2 tsp sesame oil
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1 (12 oz) pkg sugar snap peas
Steps
1
Cook the noodles according to package directions. Drain and rinse with cold water.
2
While noodles cook, cut the tofu into ½-inch cubes. Dry with paper towels. Finely chop the garlic. In a mini food processor or using a plastic storage bag and rolling pin, crush the wasabi peas. In a small bowl, combine the cayenne and sesame seeds.
3
Heat the oil in a wok (or skillet) and stir-fry the tofu over medium heat for 10 min., or until golden brown. Using a slotted spoon, transfer the tofu to a plate covered with paper towels. Sprinkle with the cayenne-sesame mixture and drizzle with 1 tbsp tamari. Add the ginger, garlic, sesame oil, and sugar snap peas to the skillet and stir-fry 3 min.
4
Add the remaining 3 tbsp tamari and the noodles and stir-fry 2 min., or until heated through. Divide noodles among 4 bowls and top with the tofu cubes. Sprinkle with crushed wasabi peas.
Tips
To get nice crispy tofu, drain the tofu, place in a freezer bag and freeze over night. Thaw and pat dry with paper towels before proceeding with the recipe.
