Soba Noodles + Tofu, Broccoli & Carrots

Soba Noodles + Tofu, Broccoli & Carrots



Soba noodles

Extra firm tofu, cubed or sliced

Handful broccoli

2 carrots, sliced diagonally

handful mint leaves

handful basil leaves

1 tablespoon sesame oil, for sautéing


1/4 cup tamari

2 tablespoons rice wine vinegar

2 tablespoons pure maple syrup

1 tablespoon sesame oil

2 garlic cloves, minced

1 inch knob ginger, grated or minced


In a medium size shallow dish, combine the ingredients of the marinade.

Next prepare your tofu. I don’t drain my tofu when I use extra firm but if you feel that yours is holding a lot of water, you may like to press your tofu between the ends of a double folded dish towel. Either use the palms of your hands or lay on a hard flat surface and set a heavy book on top for a few minutes. Slice or cube your tofu, however you like best. Place tofu in the marinade and let set for at least 20 minutes, flipping every so often. The tofu is meant to be served at room temp straight from the marinade. Feel free to warm the tofu by adding it to the skillet while sauteing the veggies.


In a medium size pot filled 2/3 of the way with water (or salted water), bring water to a boil, add desired amount of soba noodles, lower heat to medium high and cook noodles, uncovered, for 4 minutes. When done drain, rinse and set aside.

Soba Noodles 2.jpg

In a medium size pan, heat sesame oil over medium heat, add the carrots and broccoli and tofu, cook for about 3 minutes. Carefully add in a large tablespoon of the marinade along with the mint and basil and cook for another 2 – 3 minutes.

Broccoli & Carrots.jpg

Serve soba noodles with marinated tofu, sauteed carrots, broccoli and herbs. Top with marinade,and additional fresh herbs! 

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