There is so much wiggle room with this recipe. Use any type of frozen veggies, or sub beans (like edamame) for the tofu. You could even use a pre-made teriyaki sauce, or curry sauce instead. It comes together quickly, and is very satisfying!
Prep Time1 minutemin
Cook Time4 minutesmins
Total Time5 minutesmins
Course: Main Course
Servings: 2
Author: Jenné
Ingredients
2bundles of soba noodles
2cupsof frozen veggies
1/2package of extra-firm tofu
3tablespoonssoy sauce
2tablespoonsrice vinegar
2teaspoonstoasted sesame oil
Instructions
Bring 6 cups of water to a boil, and cook the soba noodles for 4 minutes, or until tender.
While the soba is cooking sauté the frozen veggies and tofu on medium heat. I didn't add any oil to the pan to do this because the frozen veggies add plenty of water the pan while they cook. Feel free to sauté in oil if you prefer.
Cover and cook the veggies and tofu for about 4 minutes while the soba is cooking.
Drain the soba noodles then toss them into the skillet with the veggies, and remove from the heat.
Add the soy sauce, rice vinegar, and sesame oil, and toss the noodles and veggies well.